Thai Vegetable Stir-Fry with Shrimp

Prep Time: 20 minutes

Cook Time: 6 minutes

Serves: 4

INGREDIENTS

1 tablespoon extra-virgin coconut oil

3 carrots, cut on the diagonal

1 red bell pepper, sliced into strips

3 cups sliced bok choy

4 scallions (green part only), thinly sliced on the diagonal

1 pound large shrimp, peeled and deveined

1 cup fresh bean sprouts

¹/₄ cup freshly squeezed lime juice

2 tablespoons gluten-free tamari

1 teaspoon grated fresh ginger or ¹/₂ teaspoon ground ginger

2 teaspoons toasted sesame oil

¹/₄ cup chopped fresh basil

1 tablespoon sesame seeds

DIRECTIONS

Step 1. In a large saucepan or wok, heat the coconut oil over medium-high heat.

Step 2. Add the carrots and bell pepper and stir-fry for 2 minutes.

Step 3. Add the bok choy, scallions and shrimp and cook for 2 minutes more.

Step 4. Add the bean sprouts, lime juice, tamari, ginger and sesame oil and cook for an additional 2 minutes.

Step 5. Toss with the basil and sesame seeds just before serving.

Swift Tip

• You can substitute tempeh for the shrimp for a fermented food boost. Be sure to purchase a brand that is certified gluten-free.