Garlicky Shrimp Stir-Fry with Shiitake Mushrooms and Baby Bok Choy

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Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(2)

Ingredients

4 servings

1 small head cauliflower (florets removed)
3 tablespoons sesame oil (divided)
Kosher salt
Freshly ground black pepper
½ cup chicken or vegetable stock
1 teaspoon cornstarch
2 teaspoons low-sodium soy sauce or tamari
2 teaspoons honey (optional)
1 tablespoon mirin
4 baby bok choy (sliced crosswise into ½-inch slices (keep the leaves and stalks separate)
1 pound shiitake mushrooms (stems removed, caps thinly sliced)
4 large cloves garlic (minced)
1- inch knob fresh ginger (peeled and minced)
½ teaspoon crushed red pepper
1 pound shrimp (peeled and deveined)

Dinner Intermediate Healthy Quick and Easy ...

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Preparation

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Step 1

Start by making the cauliflower rice. Place the florets in the bowl of a food processor and pulse a few times until they become small granules. (Don’t overdo it, people. You don’t want cauliflower mush.) Heat 1 tablespoon of the oil in a large skillet over medium heat. When hot, add the cauliflower rice and cook for 3-4 minutes just until tender. Season with salt and pepper to taste. Cover and set aside.

Step 2

In a small bowl, whisk the chicken or vegetable stock, soy sauce, cornstarch, mirin, and honey (if using). Set aside.

Step 3

In your largest pan, heat the remaining 2 tablespoons of oil over medium-high heat. When hot, add the bok choy stalks and shiitakes, spreading into a single layer. (It will seem like a LOT of bok choy and mushrooms, but they’ll cook down.) Cook without moving until the vegetables are starting to brown on the bottom, 2 to 3 minutes. Stir and cook for 2-3 minutes more until softened slightly.

Step 4

Add the garlic, ginger, crushed red pepper, and the bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.

Step 5

Pat the shrimp dry and season on both sides with salt and a pepper. Add the shrimp to the vegetables and cook until just pink, about 2-3 minutes.

Step 6

Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.