1cupjulienned or thinly sliced carrotsfrom 1 medium carrot
2clovesgarlicminced
2baby bok choyor 1 large, thinly sliced
4cupscooked short grain brown ricefrom 1 cup uncooked rice
Gluten-Free Peanut Sauce
Instructions
In a large nonstick skillet or wok, heat 1 tablespoon oil. Stir fry the shrimp over high heat until pink and curled, about 3 minutes. Remove to a plate. Add the remaining oil. Stir fry the shallots, serrano, and carrots until soft and fragrant, about 3 minutes. Add the garlic and bok chok and continue to cook until the greens are wilted, about 2 minutes. Stir in the shrimp and cook until heated through.
Divide the brown rice among 4 bowls and top with the shrimp stir fry. Serve with the peanut sauce.