Paleo Shrimp, Eggplant, and Baby Bok Choy Stir-Fry

Ingredients

·         1 pound medium shrimp peeled and deveined

·         1 pound eggplant halved and cut into 1/2" wedges

·         1 yellow pepper sliced

·         1/2 yellow onion sliced

·         1-2 heads baby bok choy rinsed, dried and roughly chopped

·         5-6 padron peppers finely sliced seeds removed (optional)

·         3 garlic cloves minced

·         1 " knob of ginger peeled and minced

·         1 spaghetti squash (2~3 pounds) (regular pasta or buckwheat noodles as a non-paleo option)

·         5 tablespoons coconut oil divided

·         1/2 cup fresh basil leaves roughly torn

·         sea salt

·         black pepper

For the Sauce

·         1/2 cup chicken stock

·         2 tablespoons coconut aminos

·         1 teaspoon fish sauce

·         1 tablespoon rice vinegar

·         juice from 1/2 lime

·         1/2 teaspoon sea salt

·         2 teaspoons arrowroot powder

For Garnish

·         sliced green onion

·         crushed cashews

·         sesame seeds

Instructions

1.             Preheat the oven to 400°F.

2.             Cut the spaghetti squash in half and remove the seeds. Massage the squash with a small dab of coconut oil and season with sea salt and pepper.

3.             Place the squash cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes, until the shell is easily pierced with a knife. Remove the squash and, once cool, shred with a fork.

4.             Meanwhile, combine all the sauce ingredients in a small bowl and mix well.

5.             Season the shrimp with salt and pepper. Heat a large wok or skillet over high heat and add a tablespoon of coconut oil. Add the shrimp and cook for 2-3 minutes until pink and no longer translucent. Transfer to a bowl and cover to keep warm.

6.             Add two tablespoons of coconut oil to the wok. Add about half of the sliced eggplant. Stir-fry for 2-3 minutes, undisturbed, then stir and cook for another minute until just tender. Transfer to the bowl with the shrimp and repeat with the remaining eggplant.

7.             Add the remaining tablespoon of coconut oil to the wok. Add the onions, peppers, and bok choy and cook until just tender, 4-5 minutes.

8.             Push the vegetables to the side of the wok and add the garlic and ginger. Cook until fragrant, about 30 seconds.

9.             Add the shrimp and eggplant back to the wok. Pour in the sauce and heat until thickened, about 4-5 minutes.

10.          Stir in the basil and remove the wok from heat. Serve the stir-fry on top of the spaghetti squash and garnish with green onions, cashews and sesame seeds.

Recipe By:The Sophisticated Caveman