Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers Recipe

Name: Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 16 large shrimp (shelled and deveined); 2 tablespoons minced garlic; 3 bell peppers, one each of red,yellow and green,seeded and diced; 6 large shiitake mushrooms, stemmed and sliced; 1 small bok choy, trimmed of outer leaves and chopped; 1 cup sliced canned water chestnut; 2 tablespoons soy sauce; 1 cup chicken stock; 4 scallions; 1 teaspoon ground ginger; 1/4 teaspoon red pepper flakes; 2 tablespoons chopped cilantro; 2 tablespoons freshly squeezed lemon juice

Servings: persons

1 tablespoon canola oil
16 large shrimp (shelled and deveined)
2 tablespoons minced garlic
3 bell peppers, one each of red,yellow and green,seeded and diced
6 large shiitake mushrooms, stemmed and sliced
1 small bok choy, trimmed of outer leaves and chopped
1 cup sliced canned water chestnut
2 tablespoons soy sauce
1 cup chicken stock
4 scallions
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lemon juice

1
Heat the canola oil in a large wok or saute pan.
2
When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
3
Remove the shrimp from the pan and set aside.
4
Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
5
Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
6
Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
7
Serve immediately.

605

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon canola oil, 16 large shrimp (shelled and deveined), 2 tablespoons minced garlic, 3 bell peppers, one each of red,yellow and green,seeded and diced, and more.

Yes, Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers

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