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.
Wow, this was delicious! I had to substitute a bit for what I had on hand: vindaloo paste for chili paste, red wine vinegar for sherry, plain ol' canned mushrooms, plain ol' chopped white onion, and brown rice. My teenaged son loved it, and I would make it again and serve it to guests.
I love all these ingredients, but we found this just so-so. There's way too much liquid and the flavors get lost. And this would not feed four people unless one had lots of side dishes or the people were very light eaters. Despite using a full TB of crushed peppercorn, we couldn't really taste the black pepper. I'd use the basic ingredients but much less sauce.
This recipe made me feel like a gourmet chef. I had no idea what to expect. The only thing I changed was using ginger powder instead. Anyone who likes spicy asian food will be very happy. I served this with fried rice & egg rolls (both of which I made from scratch). I have made it 3 times & will make it again.
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