Bea's Shrimp and Green Veggie Stir Fry With Mushrooms

"A lovely and quick all in one dish. DD and SIL's favourite."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Using an electric wok at high setting, heat 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic, until sizzling.
  • Cook shrimp until heated through, drizzle with ¼ tsp onion salt. Set aside.
  • Clean wok and add 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic and bring to a sizzle at high heat.
  • Add celery, broccoli, asparagus and green pepper, cook for 5 minutes, stirring occasionally.
  • Toss in the mushrooms and white part of green onions and cook for 3 minutes.
  • Toss in the green part of green onion and the baby bok choy and ¼ tsp onion salt and cook for another 2 minutes.
  • Add cooked shrimp, toss and serve over rice or noodles or by itself.

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Reviews

  1. Wow! With permission from Pink, I used chicken breasts diced up. I had to use a red bell pepper instead of a green, because that is what I had in the house tonight! I also used regular bok choy, because I couldn't find baby bok choy. So I added the white parts of the bok choy with the first veggies. I loved this stir fry because I could taste the flavor of the veggies...nothing hidden by soy sauce in this recipe! Thanks for sharing a stir fry recipe that isn't loaded with sodium.....much appreciated! Made for PRMR tag.
     
  2. What a great stir-fry, I didn't change a thing! I can see using chicken or pork in this as well as adding some bean sprouts. Thanks for posting, Pink.
     
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