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Stir-Fry Shrimp w/ Baby Bok Choy, Corn and Ginger
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
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
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
Mix the chicken stock with the cornstarch and soy to dissolve
A non-stick silverstone pan
with a 10 inch diameter is perfect for the stir-frying process.
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.