Black Pepper Shrimp

Cooking Light. May 2007. Vietnamese.
- Ready In:
- 25mins
- Serves:
- Units:
2
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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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@dicentra
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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 treatReply