Shrimp Stir Fry (Gluten Free)
Jenny Manseau
Adapted from Martha Stewart’s Magazine - Everyday Food
ingredients
- 1 Pound Shrimp
- 2 tablespoons gluten free soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon canola oil
- 2 small onions, cut into wedges
- 9 ounces button mushrooms, quartered
- 1 large red bell pepper (I left these out)
- 1 3/4 pound bok choy, cut into 1 1/2 pieces, stems and green pieces separated
- 1/4 pound snow peas trimmed
- 5 paper-thin slices fresh ginger
- 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
- lime wedges for serving
directions
- 1
~In a bowl, whisk together soy sauce, vinegar, and sesame oil with tablespoon water; pour over shrimp. Marinate 5 minutes (RESERVE marinade).
- 2
~ Heat canola oil in a 12-inch non-stick skillet over high heat. Cook shrimp about 1-2 minutes on each side. Set aside
- 3
~Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens and shrimp. Cook until heated through. Season with soy sauce as desired, serve with limes.
Source: Jenny Manseau
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