Teriyaki Shrimp and Vegetable Stir-Fry
Description
This teriyaki shrimp stir-fry features bok choy, zucchini, and broccoli in a flavorful sauce of soy sauce, vermouth, brown sugar, and rice vinegar.
Ingredients
•
2 heads baby bok choy
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2 tablespoons vegetable oil
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1 tablespoon grated fresh ginger root
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1/2 pound uncooked medium shrimp, peeled and deveined
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1 cup broccoli florets
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1 cup sliced zucchini
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2 tablespoons soy sauce
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2 tablespoons sweet vermouth
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2 tablespoons brown sugar
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2 teaspoons rice vinegar
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1 tablespoon cornstarch
Directions
1
Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.
2
Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
3
Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
4
Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.