Ingredients

How to make it

  • For the shrimp, combine sesame seeds, salt, pepper flakes, black pepper, and sugar. Pat shrimp dry with paper towels and toss with sesame seed mixture.
  • For the stir-fry, heat 2 TBS. oil in a large nonstick skillet over medium-high. Add shrimp and stir-fry until firm, 1–2 minutes per side. Remove skillet from heat; transfer shrimp to a plate.
  • Heat remaining 1 TBS. oil in same skillet over medium-high.
  • Stir in ginger; cook 1 minute. Add leeks; stir-fry until softened, 3–4 minutes.Stir in bell pepper, broth, and soy sauce; simmer 1 minute.
  • Serve stir-fried leeks with rice, top with shrimp, and garnish with
  • Frizzled Leeks.
  • Trim and discard the root end and the dark green part of the leek. Slice leek in half crosswise into two 3-inch pieces, then slice lengthwise into matchstick-sized strips. Rinse strips, then dry well; toss with flour.
  • Heat oil in a skillet over medium-high to 350°F. Fry strips in oil in two batches until crisp and golden, 1–2 minutes per batch; drain on a paper-towel-lined plate and season with salt.
  • Per serving: 50 cal; 4g total fat (1g sat); 0mg chol; 4mg sodium; 5g carb; 0g fiber; 1g protein
  • Per serving: 262 cal; 12g total fat (2g sat); 143mg chol; 1249mg sodium; 22g carb; 3g fiber; 18g protein

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