Stir-fry cooking usually takes more preparation than cooking time, and this recipe is no exception. Take care of the vegetable slicing and you’re ready to cook.
Hot Shrimp and Vegetable Stir-Fry
Stir-fry cooking usually takes more preparation than cooking time, and this recipe is no exception. Take care of the vegetable slicing and you’re ready to cook.
Ingredients
- 2 tablespoons oil
- 3 slices 1/4-inch thick gingerroot, unpeeled
- 1 pound small raw peeled shrimp
- 2 cups sliced shiitake mushrooms
- 2 baby bok choy thinly sliced (about 2 cups)
- 1 teaspoon minced fresh chile
- 3/4 cup chicken broth
- 2 tablespoons finely chopped scallions
- 1 tablespoon lime or lemon juice mixed with 2 teaspoons cornstarch
- 2 cups cooked rice
Instructions
- Add the oil to the wok and heat 30 seconds over high heat.
- Add the gingerroot and heat 1 minute.
- Scoop out and discard the ginger.
- Add the shrimp and stir-fry for 1 minute over high heat or until the shrimp turn pink.
- Scoop out and set aside.
- Add the mushrooms, bok choy, and chile, and stir-fry 1 minute or until the vegetables are limp.
- Stir the chicken broth, scallions, and the lime juice and cornstarch together.
- Add to the wok and stir 30 seconds or until the liquid thickens slightly.
- Return the shrimp to the wok.
- Reduce heat to medium-high and cook 1 minute or until shrimp are cooked through and hot.
- Immediately dish out the shrimp and vegetables and serve over rice.