Shrimp and Bok Choy Stir-Fry

By TPMay

Ingredients

• 1 each lemon
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 pound jumbo shrimp, peeled and deveined
• 3 teaspoons vegetable oil, divided
• 1/2 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 each red bell pepper, cut into strips
• 1/2 cup onion, thinly sliced
• 1/2 cup green onion, thinly sliced
• 4 cups bok choy, sliced
• 1/4 cup chicken broth

Preparation

Step 1

Juice lemon and scrape 1 tablespoon zest.
Mix lemon juice, lemon zest, soy sauce, honey, vinegar and cornstarch in a zip-top bag. Add shrimp. Marinate for 30 minutes.
Heat 2 teaspoons vegetable oil in wok over high heat. Add crushed red pepper flakes, garlic and ginger; stir for 30 seconds. Add red bell pepper and both onions; cook 2 minutes. Add bok choy; sauté for 2 minutes. Remove from wok and keep warm.
Add 1 teaspoon vegetable oil to wok. Add shrimp and sauté for 2 minutes or until shrimp is pink. Add chicken broth and cook for 2 minutes. Return vegetables to wok, stirring until hot. Serve immediately with rice.