Shared by AnnB
A delicious stir fry great served over low-carb rice or noodles!
![](https://static.wixstatic.com/media/bc4b2a_53906a981aac49ca8b857b8ecb004511~mv2.jpg/v1/fill/w_147,h_123,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/bc4b2a_53906a981aac49ca8b857b8ecb004511~mv2.jpg)
![](https://static.wixstatic.com/media/bc4b2a_d2a63bb08ccd44349e605442a15bc025~mv2.jpg/v1/fill/w_141,h_113,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/bc4b2a_d2a63bb08ccd44349e605442a15bc025~mv2.jpg)
A day or so ago Jean mentioned a favorite quick meal was stir-fried shrimp with bok choy. It sounded good so today I looked at a few recipes and decided to make this one:
I left out the sugar, used a rounded 1/8 tsp Xanthan gum in place of the corn starch, used a blender to make the sauce, doubled the bok choy, and doubled the sauce. Oh, and I used stock that I made with my Thanksgiving turkey carcass and some chicken wing tips I had in the freezer.
Wow! It was fantastic! Thanks, Jean!!