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 Tamari Soy Sauce and their other gluten-free products test at less than 5 ppm of gluten.
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.
Shrimp Stir-Fry with Bok Choy, Mushrooms and Spinach — Gluten-Free
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
1/2 Pound Mushrooms, Cremini, washed and sliced
2 Cups Fresh Spinach, washed
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