Stir-Fry Bok Choy and Shrimp

- 1/2 lb jumbo shrimp, fresh or frozen, thawed (250 g)
- 1 Tbsp mirin (15 mL)
- 1 tsp cornstarch (5 mL)
- 2 Tbsp canola oil (30 mL)
- 1 large onion, cut into thin wedges (1)
- 2 garlic cloves, minced (2)
- 1/4 tsp red pepper flakes (1 mL)
- 1 Tbsp freshly grated gingerroot (15 mL)
- 1/2 cup sodium-reduced chicken broth (125 mL)
- 2 Tbsp low sodium soy sauce (30 mL)
- 2 tsp cornstarch (10 mL)
- 1/2 lb bok choy cut into 1 inch (2.5) cm pieces (250 g)
- 1 cup fresh shitake mushrooms (250 mL)
1. In a medium bowl, mix mirin with 1 tsp (15 mL) of cornstarch. Mix until smooth. Toss shrimps and coat well. Set aside.
2. Heat a wok or large saucepan over medium heat. Add canola oil. Add shrimp and stir fry until pink. Remove from pan and keep warm.
3. In small bowl or cup, mix together chicken broth, soy sauce and remaining cornstarch. Set aside.
4. If needed, add more canola oil. Add onions, garlic, red pepper flakes and ginger and stir fry for about 1 minute. Add the bok choy and mushrooms. Stir fry for about 3 minutes. Return shrimp to the pan.
5. Add chicken broth mixture to wok or large sauce pan. Cook and stir for about 1 minute.

Nutritional Analysis