Shrimp Stir Fry with Bok Choy and Chiles

Ingredients

• 1.5 lb speeled and deveined jumbo shrimp
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 3 tbsp avocado oil
• 1 tsp toasted sesame oil
• 1 fresno chile, slice d thin(you can use a jalapeno if you can't find)
• 2 head sbaby bok choy, cut into 1 inch piece sand rinsed well
• 3 clove sgarlic, thinly slice d
• 2 tbsp coconut aminos

Instructions

1. Heat avocado and toasted sesame oil in a large skillet or wok over medium high heat. When hot, add the shrimp in batches so as to not overcrowd the pan and sear until cook through and golden on each side, 2 3 minutes per side. Transfer cooked shrimp to a clean plate and continue until all of the shrimp is cooked.
2. Add the fresno chile, bok choy, and garlic to the wok and cook, stirring, until the bok choy stems are starting to get tender, about 4 minutes.
3. Pour in the coconut aminos and continue cooking for 2 more minutes, or when the bok choy stems are tender enough to eat.
4. Serve and enjoy!