Spicy Ginger Shrimp with Baby Bok Choy
2
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
The trick to a great stir-fry is movement and heat. A screaming hot pan gets a char on the ingredients while constants stirring allows them to cook and not just burn. Ready in 30 minutes, this Chinese-inspired stir-fry recipe is a perfect way to hone your skills. Notes of garlic and ginger flavor the shrimp and vegetables in advance of the sauce. Briny soy sauce, spicy sriracha and a hint of sugar comprise the sauce along with cornstarch which thickens as it heats and makes a glossy sheen. Crispy bok choy is a great vegetable here but you can also add broccoli or any other vegetable of your choice. Serve over rice noodles or on a bed of steamed brown rice for a complete meal. Try on a busy weeknight and watch the kids enjoy your version of their favorite takeout.
Ingredients
Chicken broth
½ cup(s)
Less sodium soy sauce
2 tsp
Sriracha hot sauce
1 tsp, or more to taste
Cornstarch
1½ tsp
Sugar
¼ tsp
Black pepper
⅛ tsp, freshly ground
Peanut oil
4 tsp, or vegetable oil
Minced ginger
2 Tbsp
Garlic
1 large clove(s), smashed
Uncooked shrimp
1 pound(s), large, peeled and deveined
Uncooked bok choy
8 oz, baby variety, trimmed, cut into 3-inch pieces (about 4 c)
Table salt
¼ tsp
Sherry wine (dry)
1 Tbsp, or white wine
Scallions
1 medium, chopped
Instructions
1
Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl.
2
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 second of contact; swirl in oil. Add ginger and garlic; stir-fry 10 seconds or until fragrant. Push aromatics to sides of wok and carefully add shrimp, spreading them evenly in one layer. Cook undisturbed, about 1 minute, until shrimp begin to sear; use a metal spatula to stir-fry 30 seconds, incorporating ginger mixture, until shrimp are orange but not cooked through.
3
Add bok choy and sprinkle with salt. Swirl in sherry or wine; stir-fry 30 seconds or until bok choy just begins to turn bright green. Restir broth mixture, swirl into wok; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender crisp. Sprinkle with scallions and serve.
4
Serving size: 1 c
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