Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy
Ingredients
The vegetables
-
4
pieces
baby bok choy
-
1
pound
shiitake mushrooms
-
4
cloves
garlic
-
1
inch
fresh ginger
The sauce
-
½
cup
chicken or vegetable stock
-
1
teaspoon
cornstarch
-
1
tablespoon
mirin
-
1
teaspoon
sesame oil
-
¼
teaspoon
crushed red pepper
The protein
-
1½
pounds
shrimp, peeled and deveined
Seasoning
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
Instructions
- Slice the bok choy crosswise into ½-inch pieces, keeping leaves and stalks separate.
- Mince the garlic, slice the shiitake caps, and mince the ginger.
- Whisk together the stock, cornstarch, and mirin in a small bowl.
- Heat sesame oil in a large nonstick pan over medium-high heat.
- Add bok choy stalks and shiitakes, season with salt and pepper, and cook until starting to brown.
- Stir in crushed red pepper, garlic, ginger, and bok choy leaves, cooking until fragrant.
- Season shrimp with salt and pepper, then add to the pan and cook until just pink.
- Push ingredients to the edges, pour in the stock mixture, and simmer until thickened.
- Stir everything together and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
4
Calories
284
Total fat
4.5g
Total carbohydrates
24.5g
Total protein
38.7g
Sodium
655mg
Cholesterol
258mg
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