Thai Shrimp
Jennie
ingredients
- 1 T. cornstarch
- 1 c. vegetable broth
- 1/4 c. soy sauce
- 3 T. rice vinegar
- 1 to 2 T. Thai chili sauce
- 1 T. minced fresh gingerroot
- 1 t. minced garlic
- 1 lb. uncooked medium shrimp, peeled and deveined
- 2 t. sesame oil
- 1 can (14 oz.) water-packed atrichoke hearts, rinsed, drained and chopped
- 3 T. chopped green onions
- 1 head bok choy, trimmed
- Hot cooked rice, optional
directions
- 1
1. In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
- 2
2. In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
- 3
3. Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy. Reduce heat; cover and cook for 5 mintues or until bok choy is wilted.
- 4
4. Return shrimp to the pan; heat through. Serve with rice if desired.
notes
Never tried it, but it look delicious!
Source: Taste of Home
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews