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.
Ingrediënten
- 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
- ¾ cup chicken broth
- 2 tablespoons finely chopped scallions
- 1 tablespoon lime or lemon juice mixed with 2 teaspoons cornstarch
- 2 cups cooked rice
Instructies
- 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.
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