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SHRIMP AND BOK CHOY
1 cup vegetable broth2 tablespoons soy sauce 1 tablespoon hoisin sauce 2 teaspoons cornstarch 2 tablespoons vegetable oil, divided 1 - 1/2 pounds large shrimp, shelled and deveined 1/8 teaspoon salt 1 large bok choy, cut into 1/2 - inch pieces ( about 8 cups ) 1 large sweet red pepper, cored, seeded and cut into 1/4 - inch slices 1 bunch scallions, trimmed and cut into 1 - inch pieces 1/2 cup fresh cilantro leaves cooked white rice, optional In a bowl, blend broth, soy sauce, hoisin sauce and cornstarch, set aside. In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add shrimp and salt; stir-fry 4 minutes until shrimp is cooked through. remove to plate and keep warm. Add remaining oil and stir-fry bok choy for 5 minutes. Add red pepper and scallion and cook an additional 3 minutes. Add broth mixture and bring to a simmer. Add shrimp; cook for 1 minute until heated through. Stir in cilantro and serve with rice if desired. Serves: 4
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