(Both of these recipes are adapted from Martha Stewart’s magazine – Everyday Food)
1 Pound Shrimp
2 tablespoons gluten free soy sauce
1 tablespoon rice vinegar
1 teaspoon canola oil
2 small onions, cut into wedges
9 ounces button mushrooms, quartered
1 large red bell pepper (I left these out)
1 3/4 pound bok choy, cut into 1 1/2 pieces, stems and green pieces separated
1/4 pound snow peas trimmed
5 paper-thin slices fresh ginger
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
lime wedges for serving
~In a bowl, whisk together soy sauce, vinegar, and sesame oil with tablespoon water; pour over shrimp. Marinate 5 minutes (RESERVE marinade).
~ Heat canola oil in a 12-inch non-stick skillet over high heat. Cook shrimp about 1-2 minutes on each side. Set aside
~Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens and shrimp. Cook until heated through. Season with soy sauce as desired, serve with limes.
EGG DROP SOUP
2 Cans reduced sodium gluten free chicken broth
3 Cups of water
4 teaspoons gluten free soy sauce
2 teaspoons grated fresh ginger
8oz snow peas cut into 1/2 inch pieces
3 large eggs, lightly beaten
Rice Vinegar, Sesame Oil and Scallions for seasoning
~ In a large saucepan, bring 2 cans reduced-sodium gluten free chicken broth (14.5 ounces each), 3 cups of water, 4 teaspoons gluten free soy sauce, and 2 teaspoons grated fresh ginger to a boil.
~Add 8 ounces snow peas, cut into 1/2 -inch pieces. Simmer over medium heat until vegetables are tender, about 2-3 minutes.
~ While stirring slowly in ONE direction, pour 3 lightly beaten large eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with rice vinegar, sesame oil and scallions as desired.