Tuesday, June 5, 2012

Shrimp Broccoli Bok Choy Stir-fry

I got some bok choy in my produce box last week and had no idea what to do with it. This is the result! Feel free, as always, to experiment with what you have in the fridge and leave a comment if you find a good combo! Once you have your veggies chopped this comes together very quickly. I also think it would be great with diced chicken, which would just need longer to cook than the shrimp, or tofu!

What you need:
1 T oil of your choosing (I used sesame oil but the soy sauce overpowered the flavor anyway)
1 T minced garlic
minced ginger if you're into that (I'm not)
2 pieces (heads? units?) of bok choy, sliced
2-3 carrots, sliced
1 head broccoli, chopped up
a few green onions (pictured but I forgot to add them, oops)
about 1/2 lb mushrooms

1 lb. shrimp (I used peeled, tail-on. If you don't like having tails, get it without)
1/4 C. soy sauce
sesame seeds for garnishing (I didn't use but wish I had!)

What to do:
Wash and chop up all the veggies.
Heat oil in a big pan (medium low). Add garlic and ginger, if using and give it about 30 seconds.
Turn heat to high. Add the bok choy and carrots, give it a stir, add broccoli, stir again.

 The bok choy pretty much disappears as it cooks, but I did add it, see?
Give these veggies about 3-4 minutes to soften. Then add mushrooms and green onions, give another minute.
Add shrimp and soy sauce, making sure that shrimp is toward the bottom of the pan. Let cook shrimp through until pink, about 3 minutes. Sprinkle some pepper on top, as well as sesame seeds.
Serve! Serves 4. It would be good over rice but it was pretty darn tasty on its own, too!

Verdict/what I'd change:
I'd remember to use the scallions and sesame seeds, and probably add more mushrooms!
5 Weight Watchers Points + per serving

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