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.