Shauna James Ahern'S Chile-Lime Shrimp Stir-Fry
- 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.
chicken stock, tamari, rice wine vinegar, red thai chile, lime, shrimp, peanut oil, garlic, ginger, chanterelle mushrooms, choy
Taken from www.seriouseats.com/recipes/2013/05/shauna-james-aherns-chile-lime-shrimp-stir-fr.html (may not work)