Directions:
- In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
- In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.18 Kcal (1717 kJ) | ||
| Calories from fat | 214.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.8g | 37% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 2081.82mg | 87% | |
| Potassium | 173.07mg | 4% | |
| Total Carbs | 39.65g | 13% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 10.75g | 21% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 188.66 Kcal (790 kJ) | ||
| Calories from fat | 98.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 37% | |
|---|---|---|---|
| Cholesterol | 30.25mg | 22% | |
| Sodium | 957.53mg | 87% | |
| Potassium | 79.6mg | 4% | |
| Total Carbs | 18.24g | 13% | |
| Sugars | 1.89g | 16% | |
| Dietary Fiber | 0.65g | 6% | |
| Protein | 4.94g | 21% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.6mg | 8% | |
| Calcium | 19.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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