Indescribably delicious and healthy too!

This is a recipe I developed for the Gastrolux® folks.

It shouldn’t come as a surprise to readers here that I’m into Asian cooking…so I was MORE than happy to test their FANTASTIC wok and come up with some dishes for them.

You can easily substitute chicken for the shrimp here and it would be just as good–and another dish too!

The Recipe

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Shrimp with Bok Choy

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main, Main Course

Cuisine: Asian

Keyword: bok choy, quick asian dinners, shrimp stir fry

Servings: 4

Calories: 114kcal

Author: Judith Hannemann

Ingredients

• 1 lbs large shrimp peeled and de-veined
• 1 large onion quartered
• 2 cloves garlic crushed
• 4 cups bok choi sliced
• 1 tbs oil

sauce:

• 1 1/2 cups rich chicken stock
• 2 tbs dry sherry
• 1/2 tsp dark sesame oil
• 1/2 tsp grated ginger
• 1 tbs soy sauce

thickener:

• 2 tbs cornstarch
• 1/4 cup water

US Customary - Metric

Instructions

• Mix all sauce ingredients in a small bowl; set aside.  Mix thickener ingredients in a small glass; set aside.
• Heat wok/skillet over medium heat.
• Add oil and heat until oil shimmers.  Add garlic, onion and bok choy and stir with non-metal utensil constantly for 2 minutes.
• Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil.  Boil 2 minutes.
• Stir the cornstarch and water again to blend.  Add to the wok and stir constantly until mixture bubbles.  Reduce heat and cook for 2 minutes.  Serve immediately over rice.
• Serves 4

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 428mg | Potassium: 333mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3131IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 1mg

Shrimp with Bok Choi

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