Friday, November 18, 2011

Shrimp and Bok Choy Stir-Fry

The original recipe called for Napa cabbage.  After going to two different grocery stores, I finally found it.  However, there was only one, wilty looking cabbage left.  The produce guy told me he'd be getting more in tomorrow, but I wasn't going to go back to the store again! The bok choy looked decent so I decided to give it a try in this recipe instead.  This meal was quick and easy to make. It can definitely be a work night dinner. 

Shrimp and Bok Choy Stir-Fry
adapted from Food Network Magazine, September 2011


1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1/2 teaspoon sherry
1/2 cup low-sodium chicken broth
2 tablespoons vegetable oil

4 scallions, cut into 1/2-inch pieces
1 clove garlic, finely grated
1 pound bok choy chopped
Cooked white rice, for serving (optional)

Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.

Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the bok choy and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.

Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Serve with rice, if desired.

Family Rating: 1 1/2 thumbs up.  My son took a couple of bites and decided he was done, while my daughter ate everything.  She (and we!) discovered that she likes bok choy! 

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