|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Marinated shrimp are combined with Chinese greens (bok choy) and mushrooms in this simple stir-fry recipe with a light sauce that lets the natural flavor of the ingredients shine.
It's an easy dish that takes about 6 minutes to cook and about 20 minutes to prep. That means you can have a delicious meal on the table in less than 30 minutes!
This makes a complete meal for two when served with rice or when served as a multi-course meal, it easily can feed up to four.
- 1/2 to 3/4 pound shrimp (peeled and deveined)
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 pound Chinese greens (bok choy)
- 4 ounces fresh mushrooms (or 6 Chinese dried mushrooms or dried shiitake mushrooms)
- 2 tablespoons vegetable oil (or peanut oil for stir-frying, more as needed)
- 2 thin slices ginger (peeled)
- 1/4 teaspoon salt
- 1/4 cup sodium-reduced chicken broth
- 1/2 teaspoon sugar
- 1 tablespoon light soy sauce
- Black pepper (to taste)
- 1 teaspoon cornstarch (mixed with 2 teaspoons water)
Gather the ingredients.
If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running water and pat dry with paper towels.
Place the shrimp in a large bowl and add the rice wine or sherry, 1/2 teaspoon salt, and 1 tablespoon cornstarch, stirring in one direction (this is to make sure the marinade spreads evenly).
Chop the bok choy stalks diagonally and the leaves across into 1-inch pieces.
Wipe the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms, remove the stems, and cut into quarters.
Next, add the shrimp and stir-fry until they turn pink. Remove the cooked shrimp from the pan.
Add a bit more oil if needed so there are about 1 1/2 tablespoons in the wok. Add the bok choy, mushrooms, and 1/4 teaspoon salt. Stir-fry for 1 minute. If the vegetables seem a bit dry at this point, add a small amount of water or rice wine. Add the chicken broth, cover and cook for 2 more minutes.
Return the shrimp to the pan. Add the sugar, soy sauce, and pepper.
Give the cornstarch/water mixture a quick stir and add to the middle of the ingredients, stirring to thicken. Cook, stirring for another minute.
Serve hot with rice, if desired.