Wednesday, February 9, 2011

Spicy Shrimp and Bok Choy

I received baby bok choy in my organics box this week and decided to make a simple stir fry by adding shrimp and some seasonings. To clean the bok choy, I tore all of the leaves off and washed them individually. The original recipe calls for cutting the head vertically, but I'm not sure if I would have gotten all of the dirt off that way. I think I'll stick with separating the individual leaves. If you don't have access to bok choy, substitute napa, green, or red cabbage. This was great served over cauliflower rice.

Adapted from

Serves 2.

2 medium heads baby bok choy  (about 8 ounces)
1 Tbsp coconut oil
4 green onions, sliced
2 cloves garlic, minced
1/4 cup coconut aminos
2 Tbsp toasted sesame oil
1 Tbsp coconut vinegar
1/2 tsp crushed red pepper, or more to taste
3/4 pound medium shrimp, peeled and deveined (about 12 shrimp)
1/2 head cauliflower

  1. Combine aminos, vinegar, and sesame oil in a small bowl.
  2. Cut cauliflower into large chunks. Pulse in a food processor until it is a rice-like consistency.
    NOTE: It's better to leave a couple of larger pieces than to pulse it into cauliflower grits.
  3. Transfer cauliflower to a medium microwaveable bowl and cover it with a plate. Cook for 2 minutes on high or until the cauliflower is softened. Set a side and rewarm for a few minutes, if necessary, when the shrimp is done.
  4. Fill a large, shallow pan with about two inches of water and bring to a boil. Add bok choy leaves and cook for one minute. Drain and rinse with cold water. Set aside.
  5. In the same pan, warm coconut oil over medium heat. Add garlic and onions and saute for about 1 minutes or until softened, being careful not to burn the garlic. 
  6. Stir in aminos mixture, red pepper, and shrimp. Cook for about 2 minutes or until shrimp is opaque. 
  7. Stir in bok choy and stir until heated through, about 2 more minutes. Serve with cauliflower rice.

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