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Stir-fries are an obvious choice when it comes to quick and approachable weeknight cooking. And with the availability of gluten-free tamari and other Asian sauces increasing at markets, it is super easy to sauté up an allergy-free meal that tastes better than wheat-filled takeout. After all, there is nothing inherently gluten-y when it comes to quickly pan-fried meat and veggies served over rice.
Shauna James Ahern's Chile-Lime Shimp recipe in Gluten-Free Girl Every Day is one of eight unique stir-fries in the book. Heavily laced with lime juice and spicy from the ginger and chiles, this shrimp dish is far from chewy and bland. Add a handful of sweet and meaty chanterelle mushrooms and a bunch of bok choy, and you'll have an easy (and pretty healthy) meal in no time.
Why I picked this recipe: Intrigued by the mushroom and shrimp combination, this was a stir-fry I had to try.
What worked: The complementary textures here were spot on. The mushrooms and shrimp have a similar chew; they were even better eaten alongside the crisp-tender bok choy and soft rice.
What didn't: Be sure to pat the shrimp dry after draining it from the marinade. Too much excess liquid will cause it to steam instead of sear when it hits the hot wok. Same goes for the bok choy after washing.
Suggested tweaks: You can use other mushrooms here instead of chanterelles, but keep in mind that chanterelles don't exude as much liquid as creminis or buttons. You can also substitute napa cabbage or other leafy green for the bok choy.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.