shrimp stir fry

Are you hungry yet?

Shrimp With Chinese Greens Stir fry

This is a good basic way to cook any greens. I like to spice it up with fresh chilies and fresh herbs too.

Ingredients:
• 1/2  lb. medium (31/35) peeled and deveined tail off shrimp
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 1/2 lb. Bok Choy
• 4 ounces fresh mushrooms, or 6 Chinese dried mushrooms or dried Shiitake
mushrooms
• 2 tablespoons vegetable or peanut oil for stir-frying, or as needed
• 2 thin slices ginger
• 1/4 teaspoon salt
• 1/4 cup chicken broth, sodium-reduced if possible
• 1/2 teaspoon sugar
• 1 tablespoon light soy sauce
• black pepper, to taste
• 1 teaspoon cornstarch mixed with 2 teaspoons water

Preparation:
1. If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running
water and pat dry with paper towels. Place the shrimp in a bowl and add the rice wine or
sherry, 1/2 teaspoon salt and cornstarch, stirring in one direction (this is to make sure
the marinade spreads evenly.)
2. Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces. Wipe
the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried
mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms,
remove the stems and cut into quarters.
3. Preheat the wok and add 2 tbl. oil When the oil is hot, add the ginger. Stir Fry for
about 30 seconds, until aromatic, then add the prawns. Stir-fry until they turn pink.
Remove the cooked shrimp from the pan.
4. Add a bit more oil if needed so that there is about 1 1/2 tablespoons oil in the wok.
Add the bok choy, mushrooms and 1/4 teaspoon salt. Stir-fry for 1 minute (Note: add a
small amount of water or rice wine if the vegetables are a bit dry). Add the chicken
broth, cover and cook for 2 more minutes.
5. Add the shrimp back into the pan. Add the sugar, soy sauce, and pepper. Give the
cornstarch/water mixture a quick re-whisking and add in the middle, stirring to
thicken. Cook, stirring for another minute and serve hot.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.