Shared by AnnB
A delicious stir fry great served over low-carb rice or noodles!
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!!
Here is a printable version of the recipe, with Anne's adjustments. In the recipe, I added an optional drop of liquid Splenda in place of the sugar that was in the original recipe. I have written the recipe the way I make it (using a small food processor for the sauce). Feel free to adjust to your circumstances.