Description
If you’re looking for a quick weeknight meal that’s both light in calories and easy to make, this is your dish! It’s also naturally gluten-free and perfect for Whole30 or Paleo diets since this stir-fry recipe has no soy-sauce.
Yield: 4servings | Serving Size: 11/2 cups
Ingredients
4baby bok choy
4clovesgarlic
1poundshiitake mushrooms
1-inchknob fresh ginger
½cupchicken or vegetable stock
1teaspooncornstarch*
1 tablespoonmirin*
1teaspoonsesame oil
1/4teaspooncrushed red pepper
1½poundsshrimp, peeled and deveined
1teaspoonkosher salt and freshly ground black pepper
Instructions
Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.
Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger.
- In a small bowl, whisk together the stock, cornstarch, and mirin.
In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
- Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.
- Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.
Serve over rice if desired (not included in nutritional information).
Last Step:
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Notes
*For whole30 or paleo replace cornstarch with arrow root powder, and mirin with rice vinegar.
Nutrition
Serving: 11/2 cups, Calories: 284kcal, Carbohydrates: 24.5g, Protein: 38.7g, Fat: 4.5g, Cholesterol: 258mg, Sodium: 655mg, Fiber: 2.5g, Sugar: 6.3g
