Shrimp and Bok Choy Stir-Fry

Shrimp and Bok Choy Stir-FryShrimp bok choy stir-fry

Ingredients

  • ¾ cup low sodium chicken broth; divided
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons reduced sodium soy sauce
  • 1 ½ tablespoon cornstarch
  • 6 baby Bok Choy (whites and greens chopped separately)
  • 1 tablespoon canola oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoon ginger
  • 1 pound medium shrimp; cut in half
  • 1 ½ cups carrot chopped into 1/8-inch matchsticks (about 2)
  • 1/2 red bell pepper sliced into strips
  • 1 (5 ounce) can bamboo shoots drained

Directions

  1. Combine ½ cup broth, vinegar, soy sauce and cornstarch in a small bowl, mix and set aside.
  2. To prepare the bok choy, cut the greens from the stems. Slice the stems diagonally, and cut the greens into 1-inch pieces.
  3. Place wok or skillet over medium-high heat. Add 1 ½ teaspoon oil and allow to get hot (almost smoking) add the ginger and garlic, stir-fry for about 30 seconds and then add the shrimp. Stir-fry until they turn pink. Remove the cooked shrimp from the pan. Add the remaining oil to the pan and add the carrots, peppers and Bok Choy stems. Stir-fry for about 2 minutes, add some broth (1-2 tablespoons) and the bok choy leaves, allow to steam for 1-2 minutes.
  4. Add the shrimp back to the pan, re-stir the broth mixture (finishing sauce) and add it to the pan, bring it up to a boil, let it thicken and serve immediately over rice (brown rice of course)!

Courtesy of:

Kim G. Beavers, MS, RDN, LD, CDE
Registered Dietitian Nutritionist and Cookbook Author

Nutrition Facts

Servings Per Recipe: 5
Serving Size: 1 ½ cup

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Amount Per Serving

Calories 170

Total Fat 5 g
Saturated Fat 0.5 g
Monounsaturated Fat 2.5 g

Sodium 610 mg


Total Carbohydrate 10 g
Dietary Fiber 3 g

Protein 21 g

Potassium 639mg

Phosphorus 254mg