Shrimp Stir-Fry
It is a Quick and easy recipe that gives you a delicious meal in less than 30 mins. This is a perfect mea when served with white rice.
Materials
- 1/2 to 3/4 pound shrimp peeled
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 pound Chinese greens
- 4 ounces fresh mushrooms or 6 Chinese dried mushrooms
- 2 tablespoons vegetable oil or 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
Instructions
- 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.
- Chop the bok choy stalks diagonally and the leaves across into 1-inch pieces.
- Wipe the mushrooms with a cloth 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.
- Heat the wok and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for about 30 seconds, until aromatic.
- 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 and Enjoy!
