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Prep Time: 21 Minutes Cook Time: 14 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great way to use leftover rice. Ingredients:
cooking spray |
1 pound shrimp, peeled and deveined |
2 teaspoons vegetable oil |
1 cup chopped celery |
3 cups thinly sliced bok choy |
1 cup (1-inch) diagonally cut snow pea pods |
1/2 cup (1-inch) sliced green onions |
2 1/2 cups cooked long-grain rice, chilled |
1 (8-ounce) can sliced water chestnuts, drained |
1 teaspoon grated peeled fresh ginger |
1/4 cup low-sodium soy sauce |
1 teaspoon toasted sesame oil |
1/8 teaspoon pepper |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, and cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Remove shrimp.
2. Heat oil in pan over medium-high heat. Add celery; cook, stirring constantly, 2 minutes. Add bok choy, pea pods, and green onion; cook, stirring constantly, 4 minutes or until bok choy is just wilted. Add remaining ingredients and shrimp; cook, stirring often, 3 to 4 minutes or until thoroughly heated.
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