February 26, 2017
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Vegetables, Bok Choy, Mushrooms, Chinese, North American, 5-Minute Prep, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Fall/Autumn, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Wok/Stir-Fry, Heart Healthy, Low Carbohydrate, No Eggs, Non-Dairy, Spring more
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"A super quick and easy stir fry dish. This isn't a saucy dish ... but a nice combination of flavors. And, it comes together in just minutes. And, all the ingredients can be found at any local grocery store. Just make sure to prep ahead; because, it cooks in just minutes. And, with the cellophane noodles; it, is a great 'low carb' dinner; but, full of flavor. I like to serve a cucumber or fruit salad on the side - mango salad would be delicious."
Shrimp ... First, fresh is always best; however, frozen shrimp also work just as well. If frozen; let it thaw in a colander over a bowl; covered well. You don't want it setting in water as it thaws. Once thawed - peel, devein, and remove the tails; and, set on the counter to take the chill off.
Noodles ... Simple prepare the noodles according to package directions. I usually soak them in hot water, until tender (approximately 10 minutes); then, finish in the pan with the shrimp and vegetables. Make sure to drain the noodles well being adding to the stir fry. Just follow the directions on the package.
Vegetables ... Prepare your bok choy, mushrooms, garlic, ginger, onion, and scallions; and, set to the side. Keep the mushrooms and scallions separate from the rest of the vegetables. They will be added at separate times.
Shrimp ... After the shrimp have rested on the counter; season with salt and pepper on both sides. Now, I prefer my Wok; but, a large deep non-stick pan will work too. Use what you have. Add the oil to your pan; and, bring to high heat. Now, my older stainless wok, requires bit more oil than a more shallow non-stick pan. Just add enough to lightly coat the bottom.
Add the shrimp; and, saute just a couple of minutes, stirring and flipping often. They will finish cooking the last couple of minutes with the vegetables and sauce; so, JUST until they begin to curl and turn pink. DO NOT over cook them. Transfer the shrimp to a plate or bowl off to the side.
Veggies ... Add 1 teaspoon of the sesame oil; and, a bit more canola or vegetable oil - only if necessary, and the mushrooms. Saute 3 minutes, stirring often. Then, add the bok choy, onion, garlic, ginger, red pepper flakes; and, toss to combine. Continue to cook another 2 minutes; then, add the broth and soy sauce; and, toss to combine. Cook another 2 minutes, covered; just until the mushrooms and bok choy are tender - but, still slightly crisp. NOTE: the type of pan can really affect the cooking time.
Finish ... Add the shrimp back in and, cook one more minute, just until the shrimp are fully cooked and heated through. Add the noodles, scallions, the remaining sesame oil; and toss until combined. Remove from heat, cover for 1 minute; and it's ready to serve.
Serve and ENJOY! ... Add a fruit or cucumber salad on the side and enjoy. I always serve extra soy sauce on the table; and, you can even garnish the dish with sesame seeds if you want.
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