• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

284 Cals 38.7 Protein 24.5 Carbs 4.5 Fats
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Chinese, Japanese
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.
INGREDIENTS
4 baby bok choy
4 cloves garlic
1 pound shiitake mushrooms
1- inch knob fresh ginger
½ cup chicken or vegetable stock
1 teaspoon cornstarch*
1   tablespoon mirin*
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper
1½ pounds shrimp, peeled and deveined
1 teaspoon kosher 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).
NOTES
*For whole30 or paleo replace cornstarch witharrowroot powder, and mirin with rice vinegar.
Adapted from the cookbook Plated: Weeknight Dinners, Weekend Feasts and Everything in Between
Serving: 11/2 cups, Calories: 284kcal, Carbohydrates: 24.5g, Protein: 38.7g, Fat: 4.5g, Cholesterol: 258mg, Sodium: 655mg, Fiber: 2.5g, Sugar: 6.3gBlue Smart Points:1Green Smart Points:2Purple Smart Points:1Points +:7