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.
Recommended: 25 Favorite Thai Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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. Yield: 4 servings.
Originally published as Thai Shrimp in Taste of Home February/March 2009, p47
Reviews forThai Shrimp
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 16, 2009
"I made this dish tonight and it was absolutely delicious. Will keep it as a regular main dish and have again and again."