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Stir-Fried Shrimp and Bok Choy

Photo: Hector Sanchez; Styling: Gerri Williams for James Reps
Prep time 20 mins
Cook time 20 mins
Yield Serves: 4
For a simple weeknight meal, toss together Stir-Fried Shrimp and Bok Choy. All you need for a balanced meal is tossed together in this one-dish dinner.

Ingredients

  • 3 cups instant brown rice
  • 1/4 teaspoon salt
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine or cooking sherry
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil
  • 12 ounces shrimp, peeled and deveined (thawed if frozen)
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 3 scallions, white and light green parts, finely chopped
  • 4 cups thinly sliced bok choy stalks (about 1 medium head)

Nutrition Information

  • calories 456
  • fat 15 g
  • satfat 1 g
  • protein 24 g
  • carbohydrate 58 g
  • fiber 4 g
  • cholesterol 129 mg
  • sodium 669 mg

How to Make It

  1. Bring 2 1/2 cups water to boil in a large pot. Stir in rice and salt, cover, reduce heat to low and let cook until water has been absorbed, 5 to 10 minutes. Remove from heat, stir, cover, and let stand 5 minutes. Fluff with a fork; cover again.

  2. Whisk broth, soy sauce, rice wine, sesame oil and cornstarch in a medium bowl.

  3. Warm 1 Tbsp. vegetable oil in a large skillet or wok over high heat. Add shrimp and cook, stirring, until just pink, about 2 minutes. Transfer to a bowl. Add remaining 2 Tbsp. vegetable oil to skillet along with ginger, garlic and scallions. Cook, stirring, until fragrant, about 30 seconds. Add bok choy and cook, stirring, until tender, 3 to 5 minutes.

  4. Return shrimp to skillet and pour in soy sauce mixture. Cook, stirring, until sauce has thickened slightly, about 2 minutes. Serve immediately, over rice.