Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 pound shrimp, cleaned and de-veined
- 2 1/2 cups bok choy
- 5 scallion bottoms, chopped
- 1 large red pepper, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger root, peeled and finely chopped
- 1 tablespoon high heat oil, such as peanut
Sauce
- 2 tablespoons soy sauce or low sodium tamari
- 2 tablespoons rice wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon sesame oil
- 1 tablespoon kudzu root (dissolved in 2 T water)
- 2 tablespoons water
In a small bowl, add all sauce ingredients and mix well.
Heat wok or large skillet over medium-high heat for 30-60 seconds.
Add 1/2 the oil and spread to coat the wok.
Add garlic and sauté for 30-60 seconds.
Add ginger root and shrimp and stir fry for 2 minutes.
Remove shrimp from wok and put in a small bowl.
Add remaining sunflower oil and red pepper to the wok and stir fry for 2 minutes.
Add bok choy and cook until wilted, about 1-3 minutes.
Add scallions and shrimp mixture and stir fry for 2-3 minutes, until pink and center is opaque.
Add sauce mixture, stir and cook until mixture thickens, about 1-3 minutes.
Serve over a whole grain such as brown rice or whole grain noodles.
Yield: 6 cups
Notes
This is a terrific, quick meal that is delicious served over a whole grain such as brown rice or udon noodles. Shrimp is low in fat and high in cholesterol ~ studies show that shrimp raises HDL (good) cholesterol ratios and lowers LDL (bad) cholesterol ratios. Many other veggies are also delicious stir-fried with shrimp: try broccoli, water chestnuts, or snow peas. For ease and speed, you can also try frozen stir fry veggies or pre-cut julienned veggies.
Make sure all of your ingredients are prepared and measured before starting to cook.