ingredients

  • 4 baby bok choy
  • 4 cloves garlic
  • 1 lb. shiitake mushrooms
  • 1 1-inch knob fresh ginger
  • ½ cup chicken or vegetable stock
  • 1 teaspoon cornstarch*
  • 1 tablespoon mirin*
  • 1 teaspoon sesame oil
  • ¼ teaspoon crushed red pepper
  • 1 ½ lb. shrimp, peeled and deveined
  • 1 teaspoon kosher salt and freshly ground black pepper

directions

1. Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.
2. Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger. In a small bowl, whisk together the stock, cornstarch, and mirin.
3. In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
4. Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
5. Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.
6. Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.
7. Serve over rice if desired (not included in nutritional information).

Nutritional information per serving

284 calories

Categories

Web

MacGourmet downloadGarlicky Shrimp Stir-Fry with Shiitakes and Bok Choy. To import, drag image to your MacGourmet recipe box.

source

Skinny Taste

servings/yield

Servings: 4
Yield: 4