https://youtube.com/watch?v=KnoIQs9WEGY%3Frel%3D0%22+allowfullscreen%3E%3C

Stir-Fry Bok Choy and Shrimp

Servings: 4 |

https://youtube.com/watch?v=KnoIQs9WEGY%3Frel%3D0%22+allowfullscreen%3E%3C

Stir-Fry Bok Choy and Shrimp

Servings: 4

Stir-Fry Bok Choy and Shrimp

Servings: 4

Ingredients

Ingredients

  • 1/2 lb (250 g) jumbo shrimp, fresh or frozen, thawed
  • 1 tbsp (15 mL) mirin
  • 1 tsp (5 mL) cornstarch
  • 2 tbsp (30 mL) canola oil
  • 1 (1) large onion, cut into thin wedges
  • 2 (2) cloves garlic, minced
  • 1/4 tsp (1 mL) red pepper flakes
  • 1 tbsp (15 mL) freshly grated gingerroot
  • 1/2 cup (125 mL) sodium-reduced chicken broth
  • 2 tbsp (30 mL) low sodium soy sauce
  • 2 tsp (10 mL) cornstarch
  • 1/2 lb (250 g) bok choy, cut into 1 inch (2.5) cm pieces
  • 1 cup (250 mL) fresh shitake mushrooms

Method

  1. In a medium bowl, mix mirin with 1 tsp (15 mL) of cornstarch. Mix until smooth. Toss shrimps and coat well. Set aside.
  2. Heat a wok or large saucepan over medium heat. Add canola oil. Add shrimp and stir fry until pink. Remove from pan and keep warm.
  3. In small bowl or cup, mix together chicken broth, soy sauce and remaining cornstarch. Set aside.
  4. If needed, add more canola oil. Add onions, garlic, red pepper flakes and ginger and stir fry for about 1 minute. Add the bok choy and mushrooms. Stir fry for about 3 minutes. Return shrimp to the pan.
  5. Add chicken broth mixture to wok or large sauce pan. Cook and stir for about 1 minute. Serve hot from pan over steamed rice or noodles, if desired.