Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles

Name: Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles
Yield: 4
Ingredients: 3/4 cup chicken stock or low-sodium broth; 2 tablespoons low-sodium soy sauce; 1 tablespoon mirin; 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water; 2 tablespoons canola oil; 2 tablespoons finely julienned peeled fresh ginger; 1 garlic clove, thinly sliced; 1/2 teaspoon crushed red pepper; 1 large onion, thinly sliced crosswise; 1/4 pound shiitake mushrooms, stemmed and caps thinly sliced; 1 small head of bok choy (about 12 ounces), thinly sliced crosswise; 1 pound medium shrimp, shelled and deveined; 1/4 package instant ramen noodles or fried Chinese noodles, crumbled; Brown rice, for serving

Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles was pinched from <a href="http://www.foodandwine.com/recipes/shrimp-and-bok-choy-stir-fry-with-crispy-noodles" target="_blank">www.foodandwine.com.</a>

"Chef Way Takashi Yagihashi cooks scallops, squid and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame oil and mirin, then tops the dish with crispy deep-fried noodles...."

INGREDIENTS

•

3/4 cup chicken stock or low-sodium broth

•

2 tablespoons low-sodium soy sauce

•

1 tablespoon mirin

•

1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water

•

2 tablespoons canola oil

•

2 tablespoons finely julienned peeled fresh ginger

•

1 garlic clove, thinly sliced

•

1/2 teaspoon crushed red pepper

•

1 large onion, thinly sliced crosswise

•

1/4 pound shiitake mushrooms, stemmed and caps thinly sliced

•

1 small head of bok choy (about 12 ounces), thinly sliced crosswise

•

1 pound medium shrimp, shelled and deveined

•

1/4 package instant ramen noodles or fried Chinese noodles, crumbled

•

Brown rice, for serving

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes