Nothing beats a stir fry for an easy and healthy dinner. The problem is that those of us on a low carb diet can’t rely on cornstarch to thicken our stir fry sauce. My favourite alternative thickener is glucomannan, a fibre made from konjac root, the same ingredient found in shiratake noodles. But you can also use xanthan gum if necessary.
Simply whisk the glucomannan or xanthan in to the sauce at the very end of cooking, and it will thicken nicely. Xanthan tends to clump up so be sure to whisk briskly as you are sprinkling it over.
- 1/3 cup tamari or soy sauce
- 1/4 cup water
- 1 tsp minced ginger
- 1/4 tsp red pepper flakes
- 2 tablespoons sesame oil, divided
- 2 heads baby bok choy, chopped
- 1 small zucchini, halved lengthwise and sliced
- 1 medium red or yellow pepper, sliced
- 4 ounces button mushrooms, sliced
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/4 tsp glucomannan or xanthan gum
- In a small bowl, whisk together the tamari, water, ginger, and pepper flakes. Set aside.
- Heat a large skillet or wok over medium high heat and add 1 tablespoon of the oil.
- Add the vegetables and sauté until just tender but still crisp, about 5 minutes. Transfer to a bowl. Add the remaining oil, the shrimp and the garlic and sauté until the shrimp is cooked through and pink, about 3 minutes more.
- Add the vegetables back to the pan and pour the sauce over. Toss to combine.
- To thicken the sauce, push most of the shrimp and veggies out of the way and sprinkle the liquid with the glucomannan or xanthan gum, whisking briskly to combine. Then toss again to combine and coat the shrimp and veggies.