SHRIMP AND BOK CHOY STIR FRY

SHRIMP AND BOK CHOY STIR FRY image

Yield 4 bowls

Number Of Ingredients 20

Shrimp and bok choy stirfry from food and wine Magazine March 2009
3/4 cup stock
2 tablespoons soy sauce
1 tablespoon mirin or sake
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water
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 mushrooms thinly sliced
1 small head bok choy, about 12 ounces, thinly sliced crosswise
1 pound shrimp shells and deveined
Brown rice for serving
In a small bowl, whisk the broth with the soy sauce, mirin and cornstarch slurry.
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.
Add the onion and shiitake slices and stirfry until they are slightly browned and tender, about three minutes.
Add the sliced bok choy and cook until leaves are wilted and stems are Chris tender, about two minutes.
Add to the shrimp and stirfry until they are pink and nearly cooked, about three minutes.
Stir the sauce and stir in the walk and cook until slightly thickened about two minutes.

Steps:

1. In a small 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 Chris tender, about two minutes. 5. Add to the shrimp and stirfry until they are pink and nearly cooked, about three minutes. 6. Stir the sauce and stir in the walk and cook until slightly thickened about two minutes.