Sesame Shrimp Stir-Fry with Summer Vegetables and Hemp Seeds

1. In a small mixing bowl, whisk together the liquid aminos, sesame oil, raw honey and hemp seeds.
2. Heat half of the coconut oil in a wok or large non-stick skillet over high heat. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
3. Add the remaining oil into the wok and stir-fry the onion, peppers, squash and mushrooms until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.

Notes:
1. If you don’t have liquid aminos on hand, you can substitute soy sauce.
2. Adapted from my Healthy Sesame Chicken recipe which was adapted from Iowa Girl Eats and Simply Scratch.
3. I decided to do another riff on the ever popular sesame chicken dish. Instead of chicken, I used shrimp and instead of sesame seeds clinging to every crevice, I used the super seed hemp. And then just to gild the health lily, instead of broccoli and peppers, I added summer squash and chard.