Stir-Fry Shrimp w/ Baby Bok Choy, Corn and Ginger

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My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia

 

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Recipe by: Chef John V.

Description: Delicious and easy to prepare shrimp and bok choy stir-fry!

Serving size: 2 portions

Preparation time: about 60 minutes total

Stir-Fry Shrimp

Amount/Measure/Ingredient:

1 pound shrimp, raw, 16-20 per pound, peeled and deveined
2 tbsp. Chinese shao-shing rice wine or dry sherry
1 tsp. sugar
1/8 tsp. ground white pepper
2 tbsp. cornstarch
2 tbsp. roasted peanut or canola oil

2 tbsp. roasted peanut or canola oil for the stir-fry

1 tbsp. ginger, grated or chopped very fine
4 tbsp. scallions, sliced thin, white parts only

12 pieces baby bok choy, trimmed, blanched in salted water and then chilled and drained
3/4 cup corn kernels, fresh or frozen

1/2 cup chicken stock
1 tbsp. cornstarch
1 tbsp. soy sauce, light color and low sodium

Preparation:

Peel and devein the shrimp and pat dry. Combine the rice wine or sherry with the shrimp, sugar, ground white pepper cornstarch and oil. Refrigerate 1 hour.

*Note---roasted peanut oil will give this dish a really authentic Chinese restaurant taste!

Peel and grate ginger and slice scallions and set aside. Trim and blanch bok choy: cook it for only 45 seconds in rapidly boiling water and then plunge it into ice water to stop the cooking. Measure and set aside the corn.

Mix the chicken stock with the cornstarch and soy to dissolve the cornstarch.

The cooking---

A non-stick silverstone pan with a 10 inch diameter is perfect for the stir-frying process.

Drain the shrimp in a strainer. Add the oil to the pan over high heat and when it smokes add the shrimp, ginger and scallions. Toss and stir for 1 minute. Add the blanched baby bok choy and corn and toss for 30 seconds. Keep the pan on high heat; stir in the chicken stock, cornstarch and soy mixture and add to the pan. Bring to a boil as you stir continuously---when it boils you are done. Serve it immediately with steamed rice.

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