Szechuan-Style Wild Mustard Greens and Farro with Shrimp, Eggs and Peanuts

Ingredients

• 1 cup uncooked farro
• 1 ¾ cups plus 3 Tbsp. water, divided
• 2 eggs
• Salt
• 3 Tbsp. peanut oil, divided
• ¾ cup peanuts
• ½ lb. medium shrimp, shelled and deveined
• 1 bunch mustard greens, stems discarded,
• leaves chopped into bite-sized pieces
• 2 cloves garlic, minced
• 1 Fresno pepper, seeded and minced
• 1 Tbsp. soy sauce
• 1 tsp. brown sugar
• 4 green onions, sliced on a bias, optional
• Note: We substituted ¾ cup quinoa for faro
• and a hatch chili for the Fresno pepper. We
• did not have green onions and the dish
• tasted fine, but would have been better with
• the green onions.
• Note: You can use broccoli instead of mustard greens. Serves 4.

Instructions

1. Prepare the farro by following the package directions.
2. For the dish: In a small bowl, whisk together the eggs with 1 Tbsp. water and season with salt. In a large wok or sauté pan, add ½ Tbsp. peanut oil over medium heat. Add the eggs and scramble. When cooked, remove to a plate and set aside.Wipe out the pan if necessary and add 1 Tbsp. oil. Add the nuts, Fresno pepper and shrimp. Keep working the ingredients until the shrimp begin to turn pink and curl up, about 15 seconds per side or so. When cooked, remove to the dish with eggs and set aside. Add the remaining 1 1/2 Tbsp. oil to the heated pan. Add the wild mustard greens garlic and pepper, and toss about three minutes. Add the soy, sugar and 2 Tbsp. water. Stir to incorporate. Stir in the farro, eggs, shrimp, peanuts and green onions. Work over the heat for 1-2 minutes and then transfer to a serving dish. Serve immediately