Black Pepper Shrimp

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

(2)

Recipe by dicentra

Cooking Light. May 2007. Vietnamese.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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