Pan Asian Shrimp

By pattie_d

Ingredients

• 6 ounces gluten free brown rice spaghetti pasta, such as Tinkyada brand
• 1 large head (11/2 pounds) fresh bok choy
• 1 teaspoon canola or grapeseed oil
• 1 pound peeled and deveined uncooked large shrimp
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons reduced sodium wheat free tamari, such as San-J brand
• 2 tablespoons rice wine (sake)
• 2 teaspoons dark sesame oil

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, trim off bottom of bok choy; separate bok choy leaves and stems. Thinly slice stems; set aside. Coarsely chop leaves; set aside separately.

Heat canola oil in a large skillet over medium-high heat. Add bok choy stems; stir-fry 3 minutes. Add leaves; stir-fry 3 to 4 minutes or until bok choy is tender. Transfer to a bowl; set aside. Add shrimp, garlic and pepper flakes to same skillet; stir-fry 3 minutes or until shrimp are opaque. Return bok choy to skillet; add tamari and rice wine; stir-fry 2 minutes or until bok choy is hot and sauce is slightly reduced.

Drain pasta; arrange on four serving plates. Spoon shrimp mixture over noodles; drizzle 1/2 teaspoon sesame oil over each serving. Substitutions: for a spicier dish substitute hot pepper sesame oil for the sesame oil.

Culinary Taste Tip
Fresh raw shrimp are the most tender and flavorful. Frozen shrimp can be used but add to the stir fry toward the end to prevent toughness and dryness.

Culinary Technique Tip
Add just a drizzle or two of extra virgin olive oil into the pot of boiling water to prevent noodles from sticking together.