Shrimp and Bok Choy With Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe I copied while waiting in the doctor's office. Here's hoping it's as tasty as it sounds! Ingredients:
1/4 cup low sodium chicken broth |
2 tablespoons low sodium soy sauce |
1 tablespoon mirin |
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water |
2 tablespoons canola oil |
2 tablespoons peeled fresh ginger, finely julienned |
1 garlic clove, thinly sliced |
1/2 teaspoon crushed red pepper flakes |
1 large onion, thinly sliced crosswise |
1/4 lb shiitake mushroom, steammed and caps thinly sliced |
1 head bok choy, thinly sliced crosswise |
1 lb medium shrimp, shelled and deveined |
0.25 (3 ounce) package instant ramen noodles, crumbled |
Directions:
1. In a small bowl, whisk the broth, soy sauce, mirin and cornstarch slurry.
2. Heat a nonstick wok untl very hot (3 minutes).
3. Add canola oil, ginger, garlic and red pepper. Stir fry until fragrant (20 seconds).
4. Add onion and mushroom. Stir fry until lightly browned (3 minutes).
5. Add bok choy and cook until the leaves are wilted and stems are crisp-tender (2 minutes).
6. Add shrimp and stir-fry until pink and curled (nearly cooked through) (3 minutes).
7. Stir the sauce, then stir it into the wok. Cook until slightly thickened (2 minutes).
8. Transfer the shrimp and bok choy mix into a medium serving bowl and garnish with the crispy noodles.
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