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Stir-fried Shrimp and Bok Choy
1/4 c. soy sauce or wheat-free tamari
1/4 c. minced cilantro
2 Tbsp fresh lime juice (about 1/2 lime)
2 tsp. grated fresh ginger
4 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
1/4 tsp cayenne pepper
2 tsp. peanut or vegetable oil
2 c. sliced bok choy
1 c. onion slices, cut lengthwise
1 c. snow peas (about 3 oz. fresh or frozen)
About 2 c. cooked rice
Start rice cooking according to directions.
Combine soy, cilantro, lime juice, ginger and garlic in a bowl. Set aside.
Sprinkle shrimp with cayenne and coat with cooking spray.
When rice is about 10 min from finished, heat a large non-stick skillet or wok over medium-high heat. Add shrimp and cook while stirring until almost done (3-4 min.) Remove shrimp to a bowl and keep warm.
Add oil to pan. Add bok choy, onions, and snow peas. Cook about 3 min, stirring constantly. Add shrimp and bowl of sauce from step 1.
Serve over cooked rice.