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.
Excerpted from Gluten-Free Girl Every Day, copyright 2013 by Shauna James Ahern with Danny Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
- Yield:serves 4
- Active time: 30 minutes
- Total time:1 hour
- 1/3 cup chicken stock
- 1 tablespoon gluten-free tamari
- 1 tablespoon rice wine vinegar
- 1 red Thai chile, seeded and finely chopped
- 1 large lime, zested and juiced
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons peanut oil
- 2 cloves garlic, peeled and sliced
- One 1-inch piece fresh ginger, peeled and sliced
- 1/2 pound chanterelle mushrooms, chopped
- 1 pound bok choy, stems and leaves chopped
Whisk together the chicken stock, tamari, vinegar, chile, lime zest and juice. Add the shrimp and marinate for at least 30 minutes.
Set a 14-inch flat-bottomed wok over high heat. When the wok starts to smoke, swirl in 1 tablespoon of the oil. Add the garlic and ginger and stir-fry until they release their scent, about 30 seconds. Push the garlic and ginger to the side of the wok.
Remove the shrimp from the marinade, reserving the marinade for later. Lay them flat on the bottom of the wok. Cook without touching them for 1 minute. Flip over the shrimp and stir-fry until all the shrimp have color, about 30 seconds. Remove the shrimp to a plate.
Swirl in the remaining 2 tablespoons oil. Add the mushrooms and stir-fry for 1 minute. Add the bok choy and push the garlic and ginger back into the wok. Stir-fry for 30 seconds.
Add back in the shrimp and stir-fry for 30 seconds. Swirl in the remaining marinade and stir-fry until the shrimp are fully cooked and the sauce is bubbly and reduced, about 2 minutes.