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