Garlicky Shrimp Stir-Fry with Shiitake Mushrooms and Baby Bok Choy



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4 baby bok choy

4 cloves garlic

1 pound shiitake mushrooms

1-inch knob fresh ginger

½ cup chicken or vegetable stock

1 teaspoon cornstarch*

1 tablespoon mirin*

1 teaspoon sesame oil

1/4 teaspoon crushed red pepper

1½ pounds shrimp, peeled and deveined

1 teaspoon kosher salt and freshly ground black pepper



Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate. Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger. In a small bowl, whisk together the stock, cornstarch, and mirin. In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes. Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute. Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side. Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed. Serve over rice if desired (not included in nutritional information).

*For whole30 or paleo replace cornstarch witharrowroot powder, and mirin with rice vinegar.


Yield: 4 servings, Serving Size: 1 1/2 cups

Amount Per Serving:

Smart Points: 2

Calories: 284

Total Fat: 4.5g

Saturated Fat: 0g

Cholesterol: 258mg

Sodium: 655mg

Carbohydrates: 24.5g

Fiber: 2.5g

Sugar: 6.3g

Protein: 38.7g