Gall Talk

Sharing recipes, war stories, and advice about gallbladder surgery

Tag Archives: food

Ginger and Baby Bok Choy Shrimp Noodle Bowl

My camera is still out of commission, so… let me just describe in words how tasty this dinner is. It is yumm-dilli-dacious. And I don’t make up words lightly. As a preface, stir fry anything is the ultimate in choice and flavor selection — you can put it whatever veggies you like, make it as spicy or not as you can handle, and it’s easy to make it vegan, vegetarian, or chock full of meat. There’s barely any fat and a whole lot of flavor, which is the main thing in my kitchen. The following recipe is something I threw together, so most flavor measurements are approximate at best. For something like this, you really can taste as you go along and add things to suit.  Oh, and I’ve got plenty left for lunch tomorrow. Score!

Ginger and Baby Bok Choy Shrimp Noodle Bowl

1lb frozen shrimp, defrosted, peeled and deveined
1 package Chinese noodle soup, seafood flavor
2 tbsp wok or sesame oil, separated
5 scallions, chopped
4 cloves of garlic
1 small piece of ginger, cut into thick slices
1 carrot, thinly sliced
2 packages of button mushrooms, cleaned and sliced
~1 grocery bag full of baby bok choy, leaves taken apart and thoroughly washed
~2 tbsp soy sauce (or more, to taste)
1 tsp curry powder
1 tsp brown sugar
1 tbsp hoisin sauce

Heat 1 tbsp oil in large skillet. Add half the garlic, scallions, and ginger, and saute 3 minutes. Add shrimp, and cook until pink through. Remove from pan using slotted spoon.

Cook noodles according to instructions, but add only a tiny bit of the soup base, not the whole thing.

Add other tbsp oil to skillet. Add remainder of garlic, scallions, and ginger, and saute 3 more minutes. Add mushrooms and cover, cooking on medium heat until mushrooms have released juices and turned a light brown. Add baby bok choy, and cook until mostly wilted, 5-7 minutes. Add carrot, and stir.

Now start adding soy sauce, curry powder, sugar, and hoisin sauce to taste. If you like a little more heat, feel free to add sriracha.  When it tastes good, add the shrimp and the noodles. Stir fry until all the sauce and flavors are distributed and absorbed.  Enjoy!

Advertisements

You will now eat ALL THE TIME

Remember how it used to be “three square meals a day”?  That’s nice, but it ain’t gonna cut it. You, oh gallbladder-less one, have now joined the ranks of the grazers.  You will eat several, 5 or 6, mini-meals throughout the day, so that the bile your liver produces gets used up and doesn’t cause you agita (agita caused by your job, mother-in-law, or people who don’t walk fast enough when you’re running late is a different story).

Sample day menu:

Breakfast, 7am – cup of coffee, low-fat whole-wheat waffles with chocolate cheese spread (yes, chocolate in the morning)

Breakfast 2, 11am – 1% fat honey-flavored Greek yogurt, cup of tea

Lunch, 12.30pm – iced tea, grilled chicken salad dressed with bit of salt and olive oil (no vinegar!)

Snack, 3pm – granola bar or string cheese, cup of coffee

Dinner, 6pm – baked tilapia filet, mashed potatoes, salad, followed by cup of tea and 1 piece of dark chocolate

Snack again, 9pm – fruit of choice (apple, watermelon, cherries, etc.)

Extra fun bonus — your coworkers will start bitching, “How do you eat all the time and never gain weight?”  Unless truly pushed, try to resist responding with, “Well, I don’t eat Oreos and Cheetos swilled down by Coca-Cola, do I?”