- 4 baby bok choy
- 4 cloves garlic
- 1 pound shiitake mushrooms
- 1-inch knob fresh ginger
- ½ cup chicken or vegetable stock
- 1 teaspoon cornstarch*
- 1 tablespoon mirin*
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper
- 1½ pounds shrimp, peeled and deveined
- 1 teaspoon kosher salt and freshly ground black pepper
- Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.
- Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger. In a small bowl, whisk together the stock, cornstarch, and mirin. In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering.
- Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
- Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute. Season the shrimp on both sides with 1/2 teaspoon salt and pepper.
- Add to the vegetables and cook until just pink, 1 to 2 minutes per side. Push all the ingredients to the outer edges of the pan.
- Pour the stock mixture into the center, and simmer until thickened, about 2 minutes.
- Stir everything together to combine and coat, then remove the pan from the heat.
- Taste the stir-fry and add salt and pepper as needed.
- Serve over rice if desired.
Source: Skinny Taste
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