BokChoy!!

[thoreau]

BokChoy Shrimp Stir Fry - with baked sweet potatoes....

The bokchoy was delightful and tender, the mushrooms were very yummy, and the thyme sauce was perfect.
While not usually paired with stir-fry, I made a lovely dish of baked sweet potatoes with thin sliced spicy sausage. Both dishes made with fresh organic veggies from my box o'produce...

Comments

[grizzlyzone.livejournal.com]

I am truly amazed by how you eat. It shames me, in a way.

[low-fat-muffin.livejournal.com]

everyone has passions and hobbies Mr. Griz - mine is cooking and food. Don't even THINK of shaming yourself.

I'm sorry to hear that Woody has been such a handful. I am hoping he's home and safe as I type this.

[grizzlyzone.livejournal.com]

You are an EXTREMELY creative man on a whole variety of levels. I am continuously floored watching you do the things you do.

And, thanks for your well wishes on Woody. No word, yet.

[woofpup.livejournal.com]

Looks good!

[dewittar.livejournal.com]

Was there anything in the stir-fry in addition to the bokchoy and mushrooms?

[low-fat-muffin.livejournal.com]

rice wine, soy, ginger - - here is the recipe.
I also added a liberal shake of thyme leaves.

Ingredients:

1/2 - 3/4 pound shrimp
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon salt
1 tablespoon cornstarch
1/2 pound Chinese greens (bok choy)
4 ounces fresh mushrooms, or 6 Chinese dried mushrooms or dried Shiitake mushrooms
2 tablespoons vegetable or peanut oil for stir-frying, or as needed
2 thin slices ginger
1/4 teaspoon salt
1/4 cup chicken broth, sodium-reduced if possible
1/2 teaspoon sugar
1 tablespoon light soy sauce
black pepper, to taste
1 teaspoon cornstarch mixed with 2 teaspoons water
Preparation:

1. If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and add the rice wine or sherry, 1/2 teaspoon salt and cornstarch, stirring in one direction (this is to make sure the marinade spreads evenly.)
2. Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces. Wipe the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms, remove the stems and cut into quarters.
3. Preheat the wok and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for about 30 seconds, until aromatic, then add the prawns. Stir-fry until they turn pink. Remove the cooked shrimp from the pan.
4. Add a bit more oil if needed so that there is about 1 1/2 tablespoons oil in the wok. Add the bok choy, mushrooms and 1/4 teaspoon salt. Stir-fry for 1 minute (Note: add a small amount of water or rice wine if the vegetables are a bit dry). Add the chicken broth, cover and cook for 2 more minutes.
5. Add the shrimp back into the pan. Add the sugar, soy sauce, and pepper. Give the cornstarch/water mixture a quick restir and add in the middle, stirring to thicken. Cook, stirring for another minute and serve hot.

[dewittar.livejournal.com]

Thank you!

[audrabaudra.livejournal.com]

Gorgeous recipe, thanks for posting. That's dinner tomorrow night--I'm like you, I live in a seaside area and can source locally caught prawn, as well as a lot of other agricultural produce. Luv-er-ly cooking! Thanks again!

[bembacolora.livejournal.com]

Damn, that looks gooood!

[low-fat-muffin.livejournal.com]

it was - and the recipes made more than enough - no need to put the stirfry on rice or anything. It was real healthy - nothing too overly fatty - and very little butter used. :) David enjoyed it a lot.

[nudewoody.livejournal.com]

It looks delightful. I must avoid shrimp for health and ecological/environmental/social equality reasons though.