 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This Vietnamese-inspired meal is at its best with freshly ground black pepper. Ingredients:
3/4 cup organic vegetable broth (such as swanson certified organic) |
1 tablespoon cornstarch |
2 tablespoons low-sodium soy sauce |
1 tablespoon sherry |
1 teaspoon brown sugar |
1 to 3 teaspoons chile paste (such as sambal oelek) |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 tablespoon canola oil |
2 teaspoons grated peeled fresh ginger |
2 garlic cloves, minced |
2 cups (1/2-inch) slices bok choy (about 4 1/2 ounces) |
1 cup sliced shiitake mushrooms |
1/4 cup chopped green onions |
1 1/2 pounds 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. Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt. Add broth mixture to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.
|
|