Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This Vietnamese-inspired meal is at its best with freshly ground black pepper.

Melissa Williams
Recipe by Cooking Light May 2007

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 3/4 cup shrimp mixture and 1 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.

    Advertisement
  • 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.

Nutrition Facts

465 calories; calories from fat 14%; fat 7.1g; saturated fat 1g; mono fat 2.7g; poly fat 2.4g; protein 40.5g; carbohydrates 57.3g; fiber 2.1g; cholesterol 259mg; iron 6.8mg; sodium 831mg; calcium 149mg.
Advertisement