Spicy Ginger Shrimp with Baby Bok Choy
Canned chicken broth
Low sodium soy sauce
Sriracha hot sauce
1 tsp, or more to taste
⅛ tsp, freshly ground
4 tsp, or vegetable oil
1 large clove(s), smashed
1 pound(s), large, peeled and deveined
Uncooked bok choy
8 oz, baby variety, trimmed, cut into 3-inch pieces (about 4 c)
1 Tbsp, or white wine
1 medium, chopped
- Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl.
- 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.
- 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.
- Serving size: 1 c