Weight Watchers Recipes

Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy

Ingredients

  • ▢4 baby bok choy
  • ▢4 cloves garlic
  • ▢1 pound shiitake mushrooms
  • ▢1- inch knob fresh ginger
  • ▢½ cup chicken or vegetable stock
  • ▢1 teaspoon cornstarch*
  • ▢1   tablespoon mirin*
  • ▢1 teaspoon sesame oil
  • ▢1/4 teaspoon crushed red pepper
  • ▢1½ pounds shrimp, peeled and deveined
  • ▢1 teaspoon kosher salt and freshly ground black pepper

Instructions

  • Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.
  • Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger.
  • In a small bowl, whisk together the stock, cornstarch, and mirin.
  • In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
  • Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
  • Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.
  • Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.
  • Serve over rice if desired (not included in nutritional information).

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