Quickly stir-fry shrimp, bok choy and homemade teriyaki sauce for a great 15-minute meal.
Slideshow: Terrific Stir-Fry Dishes
1 pound baby bok choy
2 tablespoons grapeseed or canola oil (or other high flashpoint oil)
1 tablespoon minced or grated fresh ginger
1/2 pound raw shrimp, peeled and de-veined
2 tablespoons soy sauce
2 tablespoons sake or dry vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
How to Make It
Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.
Heat a large skillet or wok over medium-high heat. Add the oil and then add the ginger. Cook for 1 minute or until soft, and then add the shrimp. Cook for about 1 minute on each side, or until the shrimp is seared and cooked through.
Stir in the soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute. Stir in the bok choy and cook for 1 minute, or until the bok choy is cooked and the sauce is heated through.
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