Name: Black Pepper Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 cup organic vegetable broth; 1 tablespoon cornstarch; 2 tablespoons low sodium soy sauce; 1 tablespoon sherry wine; 1 teaspoon brown sugar; 1 -3 teaspoon chili paste; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon salt; 1 tablespoon canola oil; 2 teaspoons grated peeled fresh ginger; 2 garlic cloves, minced; 4 1/2 ounces bok choy (approx); 1 cup sliced shiitake mushroom; 1/4 cup chopped green onion; 1 1/2 lbs peeled and deveined large shrimp; 4 cups hot cooked rice

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Recipe by dicentra

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Black Pepper Shrimp created by dianegrapegrower

Cooking Light. May 2007. Vietnamese.

Ready In:: 25mins
Serves:
Units:

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ingredients

³⁄₄ cup organic vegetable broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon sherry wine
1 teaspoon brown sugar
1 -3 teaspoon chili paste
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ teaspoon salt
1 tablespoon canola oil
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
4 ¹⁄₂ ounces bok choy (approx)
1 cup sliced shiitake mushroom
¹⁄₄ cup chopped green onion
1 ¹⁄₂ lbs peeled and deveined large shrimp
4 cups hot cooked rice

directions

Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
Add broth mixture to pan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.

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RECIPE MADE WITH LOVE BY

@dicentra

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@dicentra

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"Cooking Light. May 2007. Vietnamese."

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photo by dianegrapegrower

3/12/2012

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review by dianegrapegrower

3/12/2012

Delicious, and easy. Made per the recipe, but used ordinary button mushrooms and added red bell peppers. Will make again!.

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review by cenisker

12/26/2008

This was by far one of the best recipes I have ever made. I had no idea what to expect & when I was finished I felt like a gourmet chef. Especially with asian food seeming like such a difficult feat, I was very surprised. The only thing I changed was using ginger powder. Otherwise follow it exactly & you are in for a treat

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creation by dicentra

10/19/2008

Cooking Light. May 2007. Vietnamese.