Shrimp & Bok Choy Recipe
This is a light and easy meal and healthy, too. I used onions, but scallions or green onions would do. Fresh ginger, soy sauce and rice vinegar gives it the perfect Asian flavor. The "heat" should be to your taste.
*wash any grit from bok choy and remove just the root. Slice stem and leaves lengthwise, then chop
Servings: 2
Tags: |
Ingredients
- 12 jumbo shrimp, deveined and shell removed
- 1 large bunch Bok Choy
- 8 oz container mushrooms, cleaned, sliced
- 2 cloves garlic
- 1 small onion. sliced thin
- 2 teaspoon fresh ginger grated
- sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- salt
- red pepper flakes
Directions
- Heat 1 tablespoon of sesame oil in a large wide skillet or wok.
- Add onions, garlic cloves, and mushrooms
- Sprinkle with salt
- Saute until onions are clear and mushrooms tender
- Add fresh ginger
- Cook 1 minute
- Add Bok Choy
- Saute for 3 minutes
- Add soy sauce, rice vinegar and a drizzle of sesame oil
- Stir
- Add shrimp and stir again.
- Saute 3-4 minutes until shrimp is pink and cooked through
- Sprinkle in crushed red pepper flakes to your taste
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 260g | |
Recipe makes 2 servings | |
Calories 106 | |
Calories from Fat 11 | 10% |
Total Fat 1.22g | 2% |
Saturated Fat 0.2g | 1% |
Trans Fat 0.0g | |
Cholesterol 55mg | 18% |
Sodium 969mg | 40% |
Potassium 639mg | 18% |
Total Carbs 12.43g | 3% |
Dietary Fiber 2.9g | 10% |
Sugars 5.63g | 4% |
Protein 12.84g | 21% |