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Shrimp with Bok Choy

Prep Time10 minutes
Cook Time10 minutes
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