Bok Choy, Shrimp, and Quinoa

Another 3 ingredient recipe! Healthy and delicious!

Did you know one cup of raw bok choy contains just nine calories and 1.5 grams of carbohydrates, and it is high in vitamin C, K, A, B6, folate, calcium, and beta carotene!

Feel free to use any type of rice; I’m using quinoa because it’s a complex carb that’s rich with fiber and antioxidants!

Original recipe: https://www.myrecipes.com/recipe/stir-fried-shrimp

Ingredients

• 1 cup quinoa or rice

• ½ cup low-sodium chicken broth

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons rice wine or cooking sherry

• 1 teaspoon toasted sesame oil

• 1 tablespoon cornstarch or xanthum gum

• 3 tablespoons olive oil

• 12 ounces shrimp, peeled and deveined (thawed if frozen)

• 1 tablespoon finely chopped fresh ginger (or dried)

• 3-4 cloves garlic, finely chopped

• 3 scallions, white and light green parts, finely chopped

• 4 cups thinly sliced bok choy stalks (about 1 medium head)

Directions

Whisk broth, soy sauce, rice wine, sesame oil and cornstarch in a medium bowl. (If using xanthum gum, whisk immediately like crazy or use beaters to blend the thickener).

Warm 1 Tbsp. olive oil in a large skillet or wok over high heat. Add shrimp and cook, stirring, until just pink, about 2 minutes each side. Transfer to a bowl.

Add remaining 2 Tbsp. olive oil to skillet along with ginger, garlic and scallions. Cook, stirring, until fragrant, about 30 seconds. Add bok choy and cook, stirring, until tender, 3 to 5 minutes.

Return shrimp to skillet and pour in soy sauce mixture. Cook, stirring, until sauce has thickened slightly, about 2 minutes. Serve immediately, over quinoa or rice.

Tiktok: https://youtu.be/DCCNbyo6WGc