Crispy Farro and Shrimp Stir-Fry
This farro stir-fry is a great alternative to a rice based stir-fry. Farro has so many heath benefits, the dish has deep nutty flavors and feels very hearty. Reheats well for pack lunches. Also a great opportunity to use up whatever vegetables you have in the fridge, almost any veg will work such as carrots, parsnips, squash, sweet potatoes, or peas. Whatever, use your imagination and enjoy!
- 1 cup uncooked farro
- 3 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon minced garlic
- 2 tablespoons grapeseed or safflower oil
- 3 cups broccoli florets or 10 quartered brussel sprouts
- 1 cup sliced orange or yellow bell pepper
- ½ cup slice red onion
- 12 ounces peeled and deveined medium shrimp; can sub extra-firm tofu, just add 1 tablespoon of miso past to the sauce if you do to give the dish more richness.
- ½ cup diagonally sliced scallions (about 4 scallions) or ¼ cup thinly slice radishes
Prepare farro according to package directions. When cooked, spread out on a baking sheet; let stand until cool, about 5 minutes.
Whisk water, soy sauce, honey, vinegar, cornstarch and garlic in small bowl.
Heat 4 teaspoons of oil in wok over high heat. Add cooked farro, stirring often, until crispy- about 8 minutes. Transfer to bowl.
Add remaining oil to wok, and broccoli or brussel sprouts; cook stirring often, for 2 minutes.
Add bell pepper and onion; cook stirring often, for 4 minutes.
Add shrimp and cook, stirring occasionally, until just pink, about 2 minutes.
Add soy sauce mixture; cook, stirring often, until thickened, about 2 minutes.
Return farro to wok and toss together, then remove from heat.
Serve sprinkled with scallions or thinly sliced radishes.