What else can I do with all this bok choy?! That was the question that lead to a stir fry combining bok choy, mushrooms, and shrimp in a flavorful lemon garlic sauce… and one of the tastiest AIP-friendly Asian inspired dishes I’ve yet to eat!
It’s June here in northern Virginia and the Gutsy By Nature urban homestead vegetable garden is really taking off this year! We’ve had some hot weather, but not beastly yet and plenty of rain, which means that the bok choy in particular is very happy. This is the third year we’ve planted a garden in the tiny spaces behind and next to our townhouse and still have much to learn! This year I started discovering that there are actually many different varieties of the vegetables we know and see in the grocery story and think of as one monolithic crop (SURPRISE!) and that different varieties have different characteristics and are better suited than others to certain climates.
So I spent quite a bit of time this winter studying seed catalogs (and wishing for more space to grow all the things) and ended up deciding to try two different bok choy varieties this spring. Even though the weather has been moderate this season, one variety did still bolt very early and we had to rush to eat it. The winner of the two for us has definitely been this Joi Choi Pac Choi from Territorial Seed Company (I have no financial relationship with them; just a happy customer). I’ll be ordering another set of seeds to sow for fall gardening.
Specialty AIP ingredients
If you following the autoimmune protocol (AIP) and want to be able to enjoy Asian flavors, you definitely want to stock your refrigerator with both coconut aminos and some compliant fish sauce. I pull these two bottles out at least three or four times a week to season both quick simple dishes and more elaborate recipes.
Not to long ago, coconut aminos was an obscure ingredient made by just a couple companies. Today you’ll find it in most well stocked grocery stores on the shelf next to the soy sauces. Just make sure that you are buying coconut aminos and not a soy-based “liquid aminos” product as that is not AIP-compliant.
Fish sauce might be a little trickier to find, but that too has gotten easier and the paleo darling Red Boat is now available in many places. If you can’t find this brand, be sure you read the label carefully and get one that does not have any added sugar or other strange ingredients.
Important note for people who are following the Specific Carbohydrate Diet (SCD): Technically speaking, even fish sauce that contains only anchovies and salt in the ingredients is not legal. Without an official letter from the company attesting to their processing methods, we can’t be certain that of any packaged food’s SCD status. This is an area where you have to make your own judgment. You can omit the sauce to be on the safe side.
If you live in the US or Canada, you can make life really easy and just order these AIP staples and everything else you need from ShopAIP, a company I’m proud to be an affiliate for!
Then you can enjoy these other Asian-inspired dishes from my archives!
- Lemongrass & Ginger Daikon Radish Salad
- Thai Green Curry with Mushrooms and Carrots
- Ginger Lime Salmon
Now on to the recipe…
Lemon Garlic Bok Choy & Mushrooms with Shrimp Recipe
- 1 tablespoon coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 garlic cloves, crushed or minced
- 1 teaspoon lemon zest
- 1 pound raw shrimp, deveined and peeled (tail on if desired)
- 1 tablespoon avocado oil or coconut oil
- 4 ounces shiitake or other mushrooms, cut into bite sized pieces
- 1 pound bok choy, cut into bite sized pieces
- 3 tablespoons lemon juice
- fresh cilantro for garnish
- In a medium sized bowl, whisk together coconut aminos, fish sauce, honey, garlic, and lemon zest. Add shrimp and toss to coat.
- Heat oil in a large skillet or wok over medium-high heat.
- Add shrimp with sauce to pan and arrange shrimp in a single layer. Cook for 3-4 minutes without moving.
- Flip each shrimp and cook for another 1-2 minutes on the other side, or until completely opaque and cooked through. During this time the sauce will thicken and darken. If it looks like it is close to burning, reduce the heat and add a dash of water.
- Remove the cooked shrimp and set aside, leaving sauce in pan.
- Immediately add the mushroom pieces to the pan and cook, stirring the entire time, for just 2 minutes. Add cut up bok choy and cook, stirring the entire time, for another 3 minutes or until the green parts are vibrant and wilted slightly.
- Return shrimp to pan and add lemon juice. Toss to coat all evenly.
- Serve garnished with chopped cilantro.
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