Description
A quick and delicious stir-fry featuring shrimp, mushrooms, and bok choy, enhanced with ginger for a flavorful meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces mushrooms, sliced (shiitake or button)
- 2 cups bok choy, chopped
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 1/4 cup chicken broth or water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a small bowl, mix the soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced ginger and garlic, sautéing for about 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they are tender.
- Stir in the chopped bok choy and cook for an additional 2-3 minutes until it wilts.
- Return the cooked shrimp to the skillet, pour the sauce mixture over the shrimp and vegetables, and stir well to combine. Cook for another 2 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
- For added crunch, toss in some sliced bell peppers or snap peas during the stir-fry.
- Substitute the shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg