Saturday, January 21, 2012

Spicy Bok Choy & Shrimp Stir-Fry

I bought some wild caught Argentinian shrimp at Trader Joes, and decided to use them in a simple stir fry for lunch.  To be perfectly honest, I had never tried bok choy before this dish and I can tell you that I have been missing out.  The health benefits of this little Chinese cabbage are endless: it aids in digestion, is full of antioxidants, vitamin A, C, beta-carotine, calcium, potassium, vitamin B6, folic acid and fiber.  It tastes like a mixture between cabbage and celery to me with a subtle sweetness.  When it cooks it lets out a lot of water which is why I had to cook the veggies and shrimp separately and then add them all together at the end.  With less than 30  minutes to prepare, you can enjoy this spicy dish any day of the week!

Spicy shrimp and vegetable stir-fry:  one of my favorite meals to make!
2lb large shrimp, raw, thawed, and preferably wild caught if you can find it
1 large head bok choy, trimmed and cut into 1" strips
4 garlic cloves, finely chopped
2tbs virgin & organic coconut oil
4 green onions, sliced, green parts reserved
3tbs fresh ginger, minced
1 jalapeno, seeded and minced
8oz mushrooms, sliced
2tbs toasted sesame oil
3tbs tamari gluten free soy sauce
1tbs white wine vinegar
1/2tsp cayenne pepper (or more)

1. In a large saute pan or stock pot, heat 1tbs oil over medium high heat.  Add mushrooms and cook until almost done.  Then add bok choy and give it a good stir.  Cover, reduce the heat to medium and cook until tender stirring occasionally (about 8 minutes).  Pour out any water in the pan.
2. Meanwhile, while the bok choy is cooking, heat your last tbs of oil in another large saute pan.  Add your garlic, the white parts of the green onions, ginger, and jalapeno.  Cook 1-2 minutes.  Add your raw shrimp and sprinkle them with a generous amount of cayenne pepper (skip if you don't like yours spicy).  Add sesame oil, tamari, and vinegar and continue to cook until shrimp curl up and are just done (overcooking them makes them chewy).  Then add your bok choy and mushrooms to the shrimp mixture and give it a good stir.  Taste and add more seasonings if needed.  Serve warm with sliced green onions on top.  Enjoy!

Nutritional Information:
1/4 of the meal = 1 serving
Calories: 252
Carbs: 5g
Fat: 12g
Protein: 46g

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