1 pound green beans
1 head broccoli, florets only
2 tablespoons gluten-free miso
3-inch piece ginger root, peeled and minced
1/4 cup rice wine vinegar
1 bunch chives, minced
Sesame oil, for cooking
1 1/2 pounds wild-caught shrimp, peeled and deveined
- Fill a large pot halfway with water and bring to a boil. Add the green beans and broccoli, and simmer for 5 minutes. Drain well.
- In a large skillet, cook the miso, ginger root, vinegar, and chives in a generous drizzle of sesame oil over medium-low heat for 10 minutes. Stir in the shrimp and cook for 10 minutes, flipping over the shrimp halfway through, or until they are curled and opaque when cut in half.
- Stir in the drained beans and broccoli, and serve immediately. Leftover shrimp can be refrigerated for two days.