Thai Shrimp

Name: Thai Shrimp
Ingredients: 1 tablespoon cornstarch; 1 cup reduced-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 3 tablespoons rice vinegar; 1 to 2 tablespoons Thai chili sauce; 1 tablespoon minced fresh gingerroot; 1 teaspoon minced garlic; 1 pound uncooked medium shrimp, peeled and deveined; 2 teaspoons sesame oil; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 3 tablespoons chopped green onions; 1 head bok choy, trimmed; Hot cooked rice, optional

13 ingredients

4 steps

Ingredients

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 to 2 tablespoons Thai chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3 tablespoons chopped green onions
1 head bok choy, trimmed
Hot cooked rice, optional

Directions

1

In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
2

In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
3

Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
4

Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired.