I decided to expand my cooking and try a new fruit or veggie every week this month. Last night I picked out some bok choy and shiitake mushrooms to make this great dinner. It was really good and pretty easy to make. Word of advice would be to have everything chopped and minced ready to go before starting.
1 1/2 tsp cornstarch
1/2 c chicken broth
2 tbs reduced sodium soy sauce
1 small head bok choy
1lb uncooked medium shrimp, peeled and deveined
2 tbs canola iol
2 tbs minced fresh gingerroot
1 garlic clove thinly sliced
1/2ts crushed red pepper flakes
1 large onion, halved and thinly sliced
2c sliced fresh shiitake mushrooms
1/4 c chow mein noodles
Hot cooked brown rice
In a small bowl, combine the cornstarch, chicken broth, and soy sauce until smooth and set aside. Cut off and discard root end of bok choy, leaving stalks w/ leaves. Cut leaves from stalks. Slice leaves: set aside. Slice stalks.
In large skillet stir fry shrimp in 1 tbs oil unti shrimp turns pink. Remove and keep warm.
Stir-fry the ginger, garlic, and pepper flackes in remaining oil for 1 min. Add the onion, mushrooms and bok choy stalks: stir fry for 4 mins. Add bok choy leaves, stir fry 2-4 mins longer or until beg are crisp tender.
Stir cornstarch mixture and add to the pan. Bring to a boil. Cook an dstir for 2 mins. Add shrimp: heat through. Serve w/ rice and sprinkly w/ chow mein noodles.
Enjoy- I thought that there was almost too much shrimp so next time I make this I will probably only use 1/2 lb.