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Stir-fried bok choy and shrimp

1
Points® value
Total Time
13 min
Prep
10 min
Cook
3 min
Serves
2
Difficulty
Easy
After a long week of work and activities this 13-minute shrimp dish hits the spot on time and flavor. Precooked cocktail shrimp cut out a lot of the prep time and work while the quickly stir-fried vegetables round out the dish in a snap. More like a warm slad than traditional stir-fry, this dish still excels served over steamed rice to catch all the flavorful sauce. Double your batch for a bigger crew or make for one and enjoy the leftovers for a quick weekend lunch. Leftover chicken, cubed, also works well in place of the shrimp.

Ingredients

Low sodium soy sauce

1½ Tbsp

Unseasoned rice vinegar

1½ Tbsp

Sugar

1 tsp

Sambal oelek

1 tsp

Toasted sesame oil

1 tsp

Ground ginger

¼ tsp

Cooked frozen shrimp

12 oz, peeled and deveined

Scallions

3 medium, thinly sliced

Cooking spray

1 spray(s)

Shiitake mushroom

4 oz, caps, thinly sliced

Uncooked bok choy

1 pound(s), broken into leaves, washed but not dried

Instructions

  1. Whisk the soy sauce, vinegar, sugar, chile paste, sesame oil, and ginger in a large bowl. Add the shrimp and scallions on top. Do not toss.
  2. Lightly coat the inside of a large nonstick skillet or wok with cooking spray; set either over medium-high heat for 2 minutes. Add the shiitake caps; stir-fry 30 seconds, or until they begin to wilt at the edges.
  3. Add the wet bok choy; stir-fry 1 minute, or until warmed through and the green, leafy bits begin to wilt. Use a slotted spoon or tongs to transfer the vegetables to the large bowl, leaving any liquid behind. Toss the ingredients in the bowl and serve while warm.
  4. Serving size: 3 cups.

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