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

1. Whisk together the chicken stock, tamari, vinegar, chile, lime zest and juice. Add the shrimp and marinate for at least 30 minutes.
2. 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.
3. 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.
4. 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.
5. 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)