• 39minutes
  • 182calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 16 large shrimp (shelled and deveined)

  3. 2 tablespoons minced garlic

  4. 3 bell peppers , one each of red,yellow and green,seeded and diced

  5. 6 large shiitake mushrooms , stemmed and sliced

  6. 1 small bok choy , trimmed of outer leaves and chopped

  7. 1 cup sliced canned water chestnut

  8. 2 tablespoons soy sauce

  9. 1 cup chicken stock

  10. 4 scallions

  11. 1 teaspoon ground ginger

  12. 1/4 teaspoon red pepper flakes

  13. 2 tablespoons chopped cilantro

  14. 2 tablespoons freshly squeezed lemon juice

Instructions Jump to Ingredients ↑

  1. Heat the canola oil in a large wok or saute pan.

  2. When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.

  3. Remove the shrimp from the pan and set aside.

  4. Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.

  5. Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.

  6. Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.

  7. Serve immediately.


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