This Vietnamese-inspired meal is at its best with freshly ground black pepper.
3/4 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon sherry
1 teaspoon brown sugar
1 to 3 teaspoons chile paste (such as sambal oelek)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon canola oil
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
2 cups (1/2-inch) slices bok choy (about 4 1/2 ounces)
1 cup sliced shiitake mushrooms
1/4 cup chopped green onions
1 1/2 pounds peeled and deveined large shrimp
4 cups hot cooked rice
How to Make It
Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt. Add broth mixture to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.