Traditionally, lo mein is a dish made with flour-filled noodles but you can easily substitute rice for a meal that's just as delicious. That's exactly what I did to convert this recipe from Candice Kumai into something that's gluten-free friendly. This tasty recipe is simple and quick to throw together but is loaded with layers of flavors. I used microwaveable rice as a quick shortcut but you could substitute about 3/4 cup of cooked brown rice if you prefer.
Shrimp & Bok Choy Rice Lo Mein
1.5 tsp. sesame seeds
1 (4.4 oz) container Uncle Ben's 60 seconds microwaveable whole grain brown rice
1 garlic clove, minced
1/2 head of bok choy, stems chopped and leaves coarsely chopped
1/4 inch piece fresh ginger, peeled and grated
1 tbsp + 1 tsp. soy sauce
8 oz. medium shrimp, peeled and deveined
1/2 tsp. sesame oil
1 tsp. lemon juice
2 scallions, thinly sliced on the diagonal
1. Place sesame seeds in a small skillet and heat over medium heat, shaking pan often, until fragrant and toasty, 1-2 minutes. Transfer to a small plate and set aside.
2. Microwave rice according to package directions and set aside.
3. Spray a medium skillet with nonstick spray and bring to medium heat.
4. Add the garlic and cook, stirring often, until fragrant, about 1 minute.
5. Stir in the bok choy stems. Add in the ginger and soy sauce and cook until the stems are just tender, about 3 minutes.
6. Add the shrimp and cook, stirring often, until the shrimp begin to turn opaque, 2-3 minutes.
7. Stir in the prepared rice and toss to coat. Add in the bok choy leaves and sesame oil. Cook, stirring often, until leaves just begin to wilt, about 4 minutes.
8. Finish with the lemon juice, sesame seeds, and scallions.
Nutrition Information--approximately 205 calories per serving (1/2 of the recipe)