Shrimp Stir-Fry with Bok Choy, Mushrooms and Peppers
Recipe By Chef Jim Coleman
Stir-frying is a good way to get a meal cooked quickly. The work is in the preparation so get every one to chop one vegetable to make light work.
- 1 tablespoon canola oil
- 16 extra large shrimp (shelled and deveined)
- 2 tablespoons minced garlic
- 3 bell peppers, one each of red, yellow and green, seeded and diced
- 6 large shitake mushrooms, stemmed and sliced
- 1 small bok choy, trimmed of outer leaves and chopped
- 1 cup sliced canned water chestnuts
- 2 tablespoons soy sauce
- 1 cup chicken stock
- 4 scallions
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped cilantro
- 2 tablespoons freshly squeezed lemon juice
- 1. Heat the canola oil in a large wok or saute pan. When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink. Then, remove the shrimp from the pan and set aside.
- 2. Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
- 3. Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
- 4. Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed. Serve immediately.