Together, shrimp, bok choy, broccoli, and zucchini are content in a stir-fry with homemade teriyaki sauce. For a great supper, serve over noodles or rice.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 heads baby bok choy
- 2 tablespoons vegetable oil
- 1 tablespoon grated fresh ginger root
- ½ pound uncooked medium shrimp, peeled and deveined
- 1 cup broccoli florets
- 1 cup sliced zucchini
- 2 tablespoons soy sauce
- 2 tablespoons sweet vermouth
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 1 tablespoon cornstarch
Instructions
- Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
- Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
- Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
- Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 596 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It was really good! My mother, Step dad and boyfriend loved it. I had to substitute red wine and simple syrup for Vermouth, but it turned out really great and it was great. “:)
great
Loved it! Bok choy, veggies and shrimp were a great combo. Increased the sauce a bit.
Loved this. Will make again for sure. I did use 2 lbs of shrimp and doubled the rest of the ingredients. My whole family loved it . I rarely cook Asian food but this was pretty easy. I did have all the food items prepped before hand making it easier to prepare. Thank you for sharing this recipe.
I agree with France C… the shrimp should be removed from the pan when they’re done, then added back in after the veggies are done. I cooked mine as written, and they were fine, but they might have been even better if not cooked so long.
I have to say that the sauce is DELICIOUS!!! But…the execution of this recipe is off. If you cook the shrimp first as directed, they will be quite overcooked. I decided to cook the veggies first for 2-3 minutes, then add in the shrimp, cook another 2-3 minutes, and finally add in the bok choy leaves. I also don’t recommend sprinkling cornstarch over the stir-fry; it will not incorporate well and will leave clumps. Instead, create a slurry/sauce by whisking together in a bowl the soy sauce, sweet vermouth, brown sugar, rice vinegar and cornstarch. When the veggies and shrimp are cooked, pour the sauce ingredients into the wok and stir to combine til thickened. Lastly, this makes 4 VERY small servings. I suggest you double the recipe if you intend on serving 4. I will be making this again for a quick weeknight meal!