 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
garlic and ginger and shrimp Ingredients:
1/2 pounds uncooked shrimp, peeled, deveined |
1/2 tablespoon sesame oil |
1/2 tablespoon minced garlic |
1/2 tablespoon minced fresh ginger |
1/8 teaspoon dried crushed red pepper |
1 1/2 tablespoons soy sauce |
1 teaspoon cornstarch |
1/4 cup water |
1/8 cup rice vinegar |
1 tablespoons sugar |
1 (1) scallion, minced |
1 (1) red bell pepper, chopped |
1 cup bok choy, chopped |
1/2 cup brown rice |
Directions:
1. Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
2. Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
3. Heat wok or heavy large skillet over high heat. Add shrimp mixture, veggies and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.
|
|