|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!
1/4 of the meal = 1 serving