Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy

Total Time: 20 minutes

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

 

Directions:

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).

*For whole30 or paleo replace cornstarch witharrowroot powder, and mirin with rice vinegar.

Nutrition Information

Yield: 4 servings, Serving Size: 1 1/2 cups

• Amount Per Serving:
• Smart Points: 2
• Points +: 7
• Calories: 284
• Total Fat: 4.5g
• Saturated Fat: 0g
• Cholesterol: 258mg
• Sodium: 655mg
• Carbohydrates: 24.5g
• Fiber: 2.5g
• Sugar: 6.3g
• Protein: 38.7g

Adapted from the cookbook Plated: Weeknight Dinners, Weekend Feasts and Everything in Between