Shrimp with Bok choy and baby corn

Name: Shrimp with Bok choy and baby corn Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons Hoisin Sauce; 2 tablespoons reduced -sodium soya sauce; 2 tablespoons dry vermouth or dry sherry; 2 teaspoons cornstarch; 3 teaspoons Asian sesame oil; 11/4 pounds peeled and deveined large shimp; 1 tablespoon grated and peeled fresh ginger; 2 garlic cloves minced; 1 lb bok choy cut crosswise into 2-inch pieces; 1 small red onion thinly sliced; 1 (8-oz) can baby corn drained; 2 tablepoons sesame seeds; 2 cups hot cooked quick-cookeing brown rice

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 tablespoons Hoisin Sauce2 tablespoons reduced -sodium soya sauce2 tablespoons dry vermouth or dry sherry2 teaspoons cornstarch3 teaspoons Asian sesame oil11/4 pounds peeled and deveined large shimp1 tablespoon grated and peeled fresh ginger2 garlic cloves, minced1 lb bok choy, cut crosswise into 2-inch pieces1 small red onion, thinly sliced1 (8-oz) can baby corn, drained2 tablepoons sesame seeds2 cups hot cooked quick-cookeing brown rice

Directions

Makes 4 servings

1. Stir together the hoisin sauce, soy sauce, vermouth and cornstarch in a small bowl until smooth; set aside.

2. Heat 2 tablespoons of the sesame oil in a nonstick wok or large deep nonstick skillet over medium-high heat. Add the shrimp and stir-fry until just opaque in the center, 3-4 minutes. Transfer to a medium bowl and set aside.

3. Add the remaning 1 tablespoon of sesame oil, ginger and garlic to the wok and stir-fry for about 30 seconds. Add the bok choy and onion; stir-fry until crisp-tender, about 3 minutes. add the baby corn, shrimp and hoisin mixture, stir-fry until the sauce thickens and bubbles about 1 minute longer. Sprinkle with the sesame seeds. Serve with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user MY-TURN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving