Stir-Fried Shrimp and Bok Choy |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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For a simple weeknight meal, toss together Stir-Fried Shrimp and Bok Choy. All you need for a balanced meal is tossed together in this one-dish dinner. Ingredients:
3 cups instant brown rice |
1/4 teaspoon salt |
1/2 cup low-sodium chicken broth |
2 tablespoons low-sodium soy sauce |
2 tablespoons rice wine or cooking sherry |
1 teaspoon toasted sesame oil |
1 tablespoon cornstarch |
3 tablespoons vegetable oil |
12 ounces shrimp, peeled and deveined (thawed if frozen) |
1 tablespoon finely chopped fresh ginger |
2 cloves garlic, finely chopped |
3 scallions, white and light green parts, finely chopped |
4 cups thinly sliced bok choy stalks (about 1 medium head) |
Directions:
1. Bring 2 1/2 cups water to boil in a large pot. Stir in rice and salt, cover, reduce heat to low and let cook until water has been absorbed, 5 to 10 minutes. Remove from heat, stir, cover, and let stand 5 minutes. Fluff with a fork; cover again.
2. Whisk broth, soy sauce, rice wine, sesame oil and cornstarch in a medium bowl.
3. Warm 1 Tbsp. vegetable oil in a large skillet or wok over high heat. Add shrimp and cook, stirring, until just pink, about 2 minutes. Transfer to a bowl. Add remaining 2 Tbsp. vegetable oil to skillet along with ginger, garlic and scallions. Cook, stirring, until fragrant, about 30 seconds. Add bok choy and cook, stirring, until tender, 3 to 5 minutes.
4. Return shrimp to skillet and pour in soy sauce mixture. Cook, stirring, until sauce has thickened slightly, about 2 minutes. Serve immediately, over rice.
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