1 Tbs sesame oil 1 tsp minced garlic
1 Tbs vegetable oil 1 tsp minced ginger
24 medium peeled shrimp 1/2 Tbs siracha chili sauce
1 julienne red pepper 1/4 cup soy sauce
1 cup chopped chard or bok choy 2 cups cooked Linguine
Heat oils in a large saute pan over medium-high heat, add shrimp and peppers, saute until shrimp are almost doen, about 2-3 minutes.
Add bok choy, garlic, and ginger, saute 30 more seconds. If you use chard you might want to cook a little longer.
Add soy sauce and siracha, stir to combine and add cooked pasta.
I used left over whole wheat spaghetti pasta.
Be careful when adding siracha chili sauce, you can also use heat of your choice.
Be creative add mushrooms, zucchini any of your favorite veggies.