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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into small pieces. Cover and store in the refrigerator for up to a week. Ingredients:
1 tablespoon cornstarch |
1 cup reduced-sodium chicken broth |
2 tablespoons reduced-sodium soy sauce |
3 tablespoons rice vinegar |
1 to 2 tablespoons thai chili sauce |
1 tablespoon minced fresh gingerroot |
1 teaspoon minced garlic |
1 pound uncooked medium shrimp, peeled and deveined |
2 teaspoons sesame oil |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
3 tablespoons chopped green onions |
1 head bok choy, trimmed |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
2. In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
3. Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
4. Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
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