I have this friend named Elizabeth who can make anything. Seriously, anything. After Charley was born she made us a shrimp, tofu and cashew hibachi that I have never been able to forget. I always try to make it, but mine is never quite as great. The good news, though, is that while mine may not be as good as Elizabeth’s – it’s still out of this world. We make this recipe with different things each time – steak, chicken, tofu, shrimp – whatever you have in your freezer. I also like it with just veggies. The recipe is highly adaptable. So today, I’m going to show you how to make it with shrimp and cashews, but if you’re not a seafood eater (WEIRD.) it’s okay – you can still enjoy delicious homemade hibachi that is easy.
- half a yellow onion, diced
- 3 cloves fresh garlic, minced
- small bowl of broccoli, cut small
- 2 handfuls of kale, chopped small
- 2 handfuls of swiss chard, chopped small
- 1/3 cup plus 3 TBSP toasted sesame oil
- 1/3 cup reduced sodium soy sauce or Braggs Aminos
- 1/3 cup honey
- Brown rice noodles
- Handful of cashews
- 1-2 cups of peeled, deveined shrimp
- Combine 1/3 cup each of toasted sesame oil, soy sauce and honey. Stir until well combined, set aside
- In 3 TBSP toasted sesame oil saute the onions and garlic for 3ish minutes
- Add in broccoli and about a third of your sauce, stir for 3ish minutes
- Add in shrimp and another third of your sauce. Stir until shrimp are almost completely pink
- Add in Kale, Chard, cashews and the rest of your sauce. Saute until greens are reduced and shrimp is pink (just a minute or 2)
- Serve over cooked brown rice noodles
This whole recipe takes less than 30 minutes, start to finish – The chopping is what takes the longest. I have never served this to anyone who didn’t like it!
I hope that you make it soon!