Tuesday, August 25, 2009
SHRIMP AND BOK CHOY
1 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil, divided
1 - 1/2 pounds large shrimp, shelled and deveined
1/8 teaspoon salt
1 large bok choy, cut into 1/2 - inch pieces ( about 8 cups )
1 large sweet red pepper, cored, seeded and cut into 1/4 - inch slices
1 bunch scallions, trimmed and cut into 1 - inch pieces
1/2 cup fresh cilantro leaves
cooked white rice, optional
In a bowl, blend broth, soy sauce, hoisin sauce and cornstarch, set aside.
In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add shrimp and salt; stir-fry 4 minutes until shrimp is cooked through. remove to plate and keep warm.
Add remaining oil and stir-fry bok choy for 5 minutes. Add red pepper and scallion and cook an additional 3 minutes.
Add broth mixture and bring to a simmer. Add shrimp; cook for 1 minute until heated through. Stir in cilantro and serve with rice if desired.