Quick Teriyaki Shrimp Stir-Fry

Name: Quick Teriyaki Shrimp Stir-Fry
Total time: 25 min
Yield: 4
Ingredients: 2 heads baby bok choy; 2 tbsp vegetable oil; 1 tbsp grated fresh ginger root; 225 g uncooked medium shrimp, peeled and deveined; 100 g broccoli florets; 100 g sliced zucchini; 2 tbsp soy sauce; 2 tbsp sweet vermouth; 2 tbsp brown sugar; 2 tsp rice vinegar; 1 tbsp cornstarch

A speedy and satisfying teriyaki shrimp stir-fry with bok choy, zucchini, and broccoli in a delicious sauce of soy sauce, vermouth, brown sugar, and rice vinegar.

25 min

easy

174kcal

calories

14g

carbohydrates

fat

fiber

12g

protein

596mg

sodium

sugar

Dinner Asian Inspired

Ingredients

2 heads baby bok choy

2 tbsp vegetable oil

1 tbsp grated fresh ginger root

225 g uncooked medium shrimp, peeled and deveined

100 g broccoli florets

100 g sliced zucchini

2 tbsp soy sauce

2 tbsp sweet vermouth

2 tbsp brown sugar

2 tsp rice vinegar

1 tbsp cornstarch

Directions

Step 1

Prepare the bok choy by slicing off the stem ends to separate the leaves. Wash and drain the leaves and discard the ends. Cut the leafy green parts from the white parts, keeping both parts separated.

Step 2

In a large skillet or wok over high heat, heat the oil. Cook and stir the ginger in the hot oil for 1 minute. Add the shrimp and continue cooking until they are bright pink and opaque, reducing the heat as needed to prevent burning, for 2 to 3 minutes.

Step 3

Stir in the white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar. Cover and continue cooking until the bok choy begins to soften, for 4 to 5 minutes.

Step 4

Coat the vegetables with the liquid, sprinkle with cornstarch, and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until the leaves start to wilt and the sauce thickens, for 1 to 2 minutes. Stir to coat everything with the sauce. Serve hot.