Save on Pinterest

Thai Shrimp

Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into small pieces. Cover and store in the refrigerator for up to a week.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 to 2 tablespoons Thai chili sauce
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 teaspoons sesame oil
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 3 tablespoons chopped green onions
  • 1 head bok choy, trimmed
  • Hot cooked rice, optional

Directions

  • In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
  • In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
  • Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
  • Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired.
Nutrition Facts
1-1/4 cups: 214 calories, 4g fat (1g saturated fat), 138mg cholesterol, 1013mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 26g protein.

Recommended Video