Bok choy is a Chinese cabbage often used in Chinese food. It’s loaded with nutrients such as folic acid and calcium and is worth making a part of your regular diet. Combined with shrimp, this seafood dish is sure to please.
- 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
- In a medium bowl, mix mirin with 1 tsp (15 mL) of cornstarch. Mix until smooth. Toss shrimps and coat well. Set aside.
- 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.
- In small bowl or cup, mix together chicken broth, soy sauce and remaining cornstarch. Set aside.
- 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.
- 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.