Cut the bok choy crosswise into 1/2-inch slices, keeping the leaves and stalks separate.
Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger.
In a small bowl, whisk together the stock, cornstarch, and mirin.
In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.
Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.
Serve over rice if desired (not included in nutritional information).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1218g)|
|Recipe Makes: 1|
|Calories from Fat: 149 (18%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 1034.2mg||318 %|
|Sodium 3373.5mg||116 %|
|Potassium 1505.8mg||40 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 18.6g|
|Protein 140.6g||201 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 823
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