I like this one so much, I’m sharing it!
Shrimp and Bok Choy Stir Fry
3/4 cup stock (I use chicken stock)
2 tablespoons soy sauce
1 tablespoon Mirin or Sake
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon of water (or stock)
2 tablespoons canola oil
2 tablespoons finely julienned peeled fresh ginger
1 clove garlic, thinly sliced
1/2 teaspoon crushed red pepper
1 large onion, thinly sliced
1/4 pound shiitake (or any available mushroom) sliced
1 small head bok choy, about 12 ounces, thinly sliced crosswise
1 pound shrimp, shelled and deveined
(Be creative. I added a handful of edamame and some cut up bell pepper)
1. In a bowl, whisk the broth with the soy sauce, mirin and cornstarch slurry.
2. Heat wok until very hot about three minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stirfry until fragrant, about 20 seconds.
3. Add the onion and shiitake slices and stirfry until they are slightly browned and tender, about three minutes.
4. Add the sliced bok choy and cook until leaves are wilted and stems are chrisp tender, about two minutes.
5. Add the shrimp and stirfry until they are pink and nearly cooked, about three minutes.
6. Stir in the sauce and cook until slightly thickened about two minutes.
Serve over rice or buck wheat noodles (as shown)
- I don’t have a wok, so I use a 12” skillet.
- I partially fry each ingredient in turn and set aside in a bowl as I fry the next. Then I return all the ingredients back in the frying pan with the garlic and ginger at the end.
- Garlic and ginger will burn easy, so I fry them up last, right before returning the other ingredients to the skillet.
- I cook the shrimp (shells on) ahead of time, in the stock I’m going to use for the stir fry. This adds flavor to the stock. I do this first so that the shrimp cool down enough to clean before I start cooking.
- It’s important to have all the ingredients ready before you start. This recipe goes fairly quickly.
- I garnish with plenty of Chili Garlic Sauce. SPICY!