Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

Morning! I hope everyone had a wonderful long weekend. I was able to enjoy some much needed R&R and had a great low-key birthday with Tim, family, and friends.

Today I’m here to share a really fun dinner recipe with you guys.

Asian Style Shrimp Stir Fry with Snow Peas and Bok Choy

Ingredients

For the sauce:

  • 1/2 cup low sodium soy sauce
  • 1/8 cup rice vinegar
  • 1/8 cup sesame oil
  • 6 dashes Worcestershire sauce
  • 1 tsp crushed red pepper

For the stir fry:

  • 1 lb shrimp, peeled and de-veined
  • 2 baby bok choys, cut into 2 inch pieces
  • 1/2 lb snow peas, edges trimmed
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 3 baby red onions or shallots, sliced
  • 2 sprigs thyme, chopped
  • Brown rice noodles — I buy the brand of pad thai brown rice noodles (gluten free) from Whole Foods
  • 1 tbsp extra virgin olive oil

Directions

  1. For the sauce, combine all the sauce ingredients in a small saucepan over low heat. Simmer until half the liquid is absorbed/evaporated, about 8 minutes.
  2. For the noodles, cook per package directions. Note, I cooked about half the box for this recipe.
  3. In the meantime, in a skillet over medium heat, add the extra virgin olive oil and sliced onion or shallot. Cook for 2 minutes, then add the minced garlic and half the sauce mixture. Continue cooking for 1-2 minutes.
  4. Add the shrimp, and cook for 4-5 minutes (or until the shrimp cooked halfway through).
  5. Add the rest of the sauce, and flip the shrimps once.
  6. When the shrimp is just about done (2 more minutes), add the mushrooms and snow peas. When the mushrooms are tender, add the bok choy and cook until wilted.
  7. Remove everything from the skillet with a slotted spoon. Drain the cooked rice noodles, and add the noodles into the sauce. Toss until the sauce is fully incorporated.
  8. Plate the noodles, and top with the shrimp and veggie mixture. Enjoy!

Sometimes I shy away from eating Asian stir fries because they tend to be heavy in salt due to the soy sauce. However, in this dish, the vinegar and the fresh veggies cut through that typical saltiness, and I was able to still pick up the other prominent flavors such as the heat of the crushed red pepper and the fresh herbs from our CSA. Finally, Tim and I don’t eat a lot of pasta dishes, so even though this meal used rice noodles, it felt like a treat! The rice noodles allow for the same texture of a regular pasta dish.

–Let’s chat–
Do you eat or cook a lot of Asian inspired meals? Any tips for cutting down on the salt? Have you ever eaten rice noodles before?

Feel free to also tell me what you guys did this weekend. I’d love to hear about your adventures!