Color-Changing Shrimp Stir-Fry

There is nothing magical about this delightful dish besides the distinctive flavors of ginger, cabbage, and sesame oil. Shrimp is low in fat and calories and high in protein. While shrimp are small, they are full of nutrients, including zinc and iodine. Iodine is important for proper thyroid function, and zinc is needed for proper immune function. Why does the shrimp change color? Red cabbage contains a red pigment called anthocyanin; when cooked, the pigment is released and then absorbed by the shrimp, turning them a different color.

Serves 6

Calories per serving: 196

1 tablespoon avocado oil

4 garlic cloves, coarsely chopped

1 bunch scallions, sliced

1 tablespoon chopped or grated fresh ginger

¼ head red cabbage, shredded

3 celery stalks, thinly sliced

1 cup sliced baby carrots

1 (8-ounce) can water chestnuts, drained and sliced

1 to 2 tablespoons rice vinegar

1 to 2 tablespoons organic tamari

1½ pounds small shrimp, peeled and deveined

1 tablespoon toasted sesame oil

Sea salt

In a large skillet, heat the avocado oil over medium heat. Add the garlic, scallions, and ginger; cook, stirring, for 1 minute. Add the cabbage, celery, carrots, water chestnuts, vinegar, and tamari; cook, stirring, until the vegetables are tender.

In separate pan, cook the shrimp in the sesame oil with a pinch of salt until they are just turning pink, then remove from the pan.

Add the shrimp to the vegetables. Stir as the mixture reheats. The red cabbage will cause the shrimp to turn green.