Shrimp & Bok Choy Stir-Fry

Shrimp & Bok Choy Stir-Fry
Shrimp & Bok Choy Stir-Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup chicken stock or low-sodium broth

  • 2

    tablesponns low-sodium soy sauce

  • 1

    tablespoon mirin

  • 1 1/2

    teaspoons cornstarch dissolved in 1 tablespoon of water

  • 2

    tablespoons canola oil

  • 2

    tablespoons finely julienned peeled fresh ginger

  • 1

    garlic clove, thinly sliced

  • 1/2

    teaspoon crushed red pepper

  • 1

    large onion, thinly sliced crosswise

  • 1/4

    pound mushrooms, sliced

  • 1

    small head of bok choy (about 12 ounces), thinly sliced crosswise

  • 1

    pound medium shrimp, shelled and deveined

  • 1/4

    package instant ramen noodles or fried Chinese noodles, crumbled

  • Brown rice for serving

Directions

1. In a small bowl, whisk the low-sodium chicken broth with the soy sauce, mirin and cornstarch slurry. 2. Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until they are lightly browned and early tender, about 3 minutes. Add the sliced bok choy and cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes. Add the shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes. 3. Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp-and-bok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.

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