Shrimp & Bok Choy Stir-Fry
By advancedlca
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
Details
Servings 4
Preparation
Step 1
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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