- Written by Cynthia Presser
This delicate combination of shrimp, asparagus, and bok choy is perfect over a bowl of brown rice!
- ¾ cup chicken stock
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sake
- 1 ½ teaspoons cornstarch dissolved in 1 tablespoon of water
- 2 tablespoons canola oil
- 2 tablespoons ginger, peeled and minced
- 1 garlic clove, minced
- ½ teaspoon crushed red pepper
- 1 large onion, thinly sliced crosswise
- 4 oz shiitake mushrooms, steamed and caps thinly sliced
- 1 small head of bok choy, thinly sliced crosswise
- 6 asparagus spears, sliced into 1 inch rings
- 1 pound medium shrimp, shelled and deveined
- 1 cup Chow Mein noodles
In a small bowl, whisk the chicken stock with the soy sauce, sake, and cornstarch slurry. Set aside.
Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, ginger, garlic, and crushed red pepper and stir-fry until fragrant, about 20 seconds. Add the onion and shiitake slices and stir-fry until they are lightly browned and nearly tender, about 3 minutes. Add the bok choy and asparagus and cook until tender but still crispy, about 2 minutes. Add the shrimp and stir fry until they are pink and curled and nearly cooked through, about 2 minutes.
Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp, bok choy, and asparagus stir-fry to a medium serving bowl and garnish with the crispy Chow Mein noodles.
Serve it with brown rice and a glass of Riesling.
This can be turned into a vegetarian dish, by removing the shrimp and adding tofu instead. Also if you want to turn this into a low-carb dish, remove the crispy Chow Mein noodles.
Amount Per Serving
Total Fat 12.4 g
Cholesterol 222.3 mg
Sodium 828.8 mg
Potassium 476.6 mg
Total Carbohydrate 20.7 g
Dietary Fiber 2.3 g
Sugars 2.3 g
Protein 28.1 g