Shrimp Stir-Fry with Bok Choy, Mushrooms and Spinach
My family loves this meal! Personally, I like to have this gluten-free stir-fry as a low-carb meal. For the rest of the household, rice or gluten-free noodles are optional side dishes – and according to my husband, they are required. The stir-fry works well either way. And I love to serve whole foods like this to my family.
Unless you have to cook some rice from scratch, this meal takes about 20 minutes to cook. Probably the most time-consuming part is washing and cutting the vegetables. I think it qualifies as quick and easy. Probably that’s because I like not having to cut the shrimp. I use peeled and deveined shrimp. You can’t get much easier than that.
When using soy sauce, it’s important to make sure you have one that’s gluten-free. There are a number of brands that are gluten-free, but most often I like San-J. According to San-J, their Organic Tamari Gluten-Free Soy Sauce (Gold Label) and their other gluten-free products test at less than 5 ppm of gluten. The Gold Label tamari is also verified to be non-GMO.
We like soy sauce – especially my husband – so we use it often in dishes like this. With the garlic and the vegetables to flavor this shrimp, you really could leave out the soy, if you like. In that case, the dish would be paleo.
- 2 Tablespoons Oil, divided into 1 and 1
- 1 Pound Bok Choy, washed, drained and cut into narrow crosswise strips (1/4 to 1/2-inch)
- 1 Pound Shrimp, peeled and deveined, thawed and drained if necessary
- 1 clove Minced Garlic, optional
- 1/2 Teaspoon Salt, or as needed
- 2 Tablespoons Water
- 2 Teaspoons Soy Sauce, g.f., such as San-J (optional)
- 1/2 Pound Mushrooms, Cremini, washed and sliced
- 2 Cups Fresh Spinach, washed
- Hot Rice or Gluten-free Noodles, if desired
In a large heavy skillet or wok over moderately high heat, heat the first tablespoon of oil until almost smoking. Add the bok choy and stir-fry a few minutes till almost tender -- not quite as done as you want it in the final dish. (The wider the strips, the longer they will take to cook.) Remove the bok choy to a covered bowl.
Add the rest of the oil to the pan and heat again until almost smoking. Add the drained shrimp and, if you’re using it, the minced garlic. Cook, stirring frequently, until shrimp is almost done, about 5 minutes. While it's cooking, stir in the salt, the water and the soy sauce.
Stir in the cooked bok choy and the sliced mushrooms. Stir-fry for about 2 minutes, until vegetables are crisp-tender and shrimp is completely done.
Turn off the burner and add the fresh spinach. Toss lightly.
Rice or gluten-free noodles are optional side dishes, if desired.
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
The Nourishing Gourmet’s Pennywise Platter Thursday