One-Pot Shrimp Steamer
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 3 tablespoons sugar
- 1 garlic clove minced
- 1 teaspoon lemon juice
- 1/2 teaspoon sesame oil
- 2 tablespoons slivered green onion divided
- 2 tablespoons slivered fresh ginger root divided
- 1 dash Asian chile sauce (sold in the Asian aisle of well-stocked supermarkets)
- 1/2 bok choy head
- 6 shiitake mushrooms
- 2 cups Chinese pea pods
- 8 jumbo shrimp peeled, deveined
Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of the green onion and ginger. Stir in the chile sauce to taste. Set aside.
Cut bok choy crosswise into 1-inch slices, to make 6 cups. Bring water to boil in the bottom of a 2-quart saucepan with a steamer insert set over, but not touching, the water. Arrange the mushrooms in the steamer, top-side down. Place the bok choy over them and top with the remaining 1 tablespoon of ginger and green onion. Cover and steam over medium-high heat 5 minutes.
Add the pea pods and shrimp. Cover and steam until the shrimp are pink and firm and the pea pods are crisp yet tender, 4 to 5 minutes. Divide between 2 plates and serve with some of the sauce (reserve the rest for another use).
This recipe yields 2 servings.
Each serving: 390 calories; 1,498 milligrams sodium; 442 milligrams cholesterol; 4 grams fat; 1 gram saturated fat; 30 grams carbohydrates; 59 grams protein; and 7.86 grams fiber.