Description
Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.
Ingredients
- 2 heads baby bok choy
- 2 tablespoons vegetable oil
- 1 tablespoon grated fresh ginger root
- ½ pound uncooked medium shrimp, peeled and deveined
- 1 cup broccoli florets
- 1 cup sliced zucchini
- 2 tablespoons soy sauce
- 2 tablespoons sweet vermouth
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 1 tablespoon cornstarch
Instructions
- Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part
- keeping both parts separated.
- Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque
- reducing heat as necessary to prevent burning
- 2 to 3 minutes.
- Stir white pieces of bok choy
- broccoli
- zucchini
- soy sauce
- vermouth
- brown sugar
- and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften
- 4 to 5 minutes.
- Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy
- cover
- and continue cooking until leaves start to wilt and the sauce thickens
- 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4