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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. May 2007. Vietnamese. Ingredients:
3/4 cup organic vegetable broth |
1 tablespoon cornstarch |
2 tablespoons low sodium soy sauce |
1 tablespoon sherry wine |
1 teaspoon brown sugar |
1 -3 teaspoon chili paste |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
1 tablespoon canola oil |
2 teaspoons grated peeled fresh ginger |
2 garlic cloves, minced |
4 1/2 ounces bok choy (approx) |
1 cup sliced shiitake mushroom |
1/4 cup chopped green onion |
1 1/2 lbs peeled and deveined large shrimp |
4 cups hot cooked rice |
Directions:
1. Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
3. Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
4. Add broth mixture to pan; bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.
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