Tuesday, February 21, 2012

Shrimp Stir Fry with Boy Choy

 I've been getting a lot of bok choy in our CSA share for the last couple of weeks. I like bok choy but I have to admit that I haven't really cooked with it prior to my CSA shares. It has been fun for me because I get to look up new recipes to use it in.   
I wanted to highlight the benefits of bok choy.  I did a little research and was surprised by how packed with nutrients this little veggie is- it really is a super food!  If you're not familiar with bok choy it is a Chinese cabbage that is very versatile.  It is full of vitamins and minerals and low in calories.  Specifically it is high in calcium and vitamins A, C, and K.  For more health information, you can read here.    
This week I used a recipe from one or my library books as inspiration.  I am so excited to be using the public library again.  I haven't had time to go in years but I have such fond memories of the library from when I was a kid.  My mom used to take my brother and I each week and we could pick out whatever we wanted and bring home a pile of books.   
Since I decided to quit my job and keep Aidric home I knew I needed to get a curent card and look into their programs.  So last week I got a new library card and checked out a pile of books and put more on hold- I might have gone a little overboard- just like old times :). I checked out 4 cook books on gluten free and vegan cooking along with some naturopathic medicine books.  I can't wait to take Aidric to his first story time next week.  In the meantime I've been busy tabbing all of the recipes to try. 
Tonight's inspiration came from vegetarian times Everything Vegan.  The dish I used as inspiration was udon noodles with bok choy.  It called for udon noodles, terriaki tofu, and soy sauce- I didn't have any of these, not to mention soy is off limits for Aidric.  I used the general flavors to come up with my own delicious stir fry.  I guess adding shrimp defeats the purpose of the vegan recipe but I needed some protein for the kids.  The end result was refreshing and full of flavor.   

Shrimp Stir Fry with Bok Choy 

2 tbsp olive oil 
3 cloves garlic, thinly sliced 
1 tbsp grated ginger 
1 carrot, cut into matchsticks 
6-8 mushrooms, quartered 
1 lb wild caught shrimp 
5 cups chopped bok choy 
2 tbsp coconut aminos 
2 tbsp lemon juice 
5-6 green onions, chopped 

 Heat olive oil in large skillet or wok over medium heat.  Sauté garlic and ginger for 1 minute.  Add carrots and cook another minute.  If skillet is too dry add acouple tablespoons or water.  Add shrimp and cook for about 2 minutes- until shrimp are mostly cooked.  Add mushrooms and bok choy and stir.  Cover skillet and cook until bok Choy wilts.  Add aminos and lemon juice and stir. Sprinkle the green onions and serve with brown rice!

1 comment:

  1. My wife is looking for a sea food recipe that she can cook later for our dinner because our kids is requesting to eat some sea food dish for our dinner. I think this is suited for their taste. Thanks for this!

    Easy Stir Fry