Also known as Chinese white cabbage, bok choy is an excellent source of vitamin C, folate, calcium, and fiber.
Bok Choy Stir-Fry with Shrimp
Rate this recipe!
Ingredients
- 1 cup low-sodium chicken broth
- 3 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon cornstarch
- 8 ounces soba noodles uncooked
- 2 tablespoons toasted sesame oil
- 2 cups thinly sliced baby or regular bok choy stems and leaves divided
- 3/4 pound shrimp shelled and deveined
- 1 cup fresh broccoli florets
- 1 cup thinly sliced red bell pepper
- 1 1/2 cups sliced shiitake mushrooms
- 1/2 cup sliced green onion
- 2 cloves garlic minced
Instructions
- In small bowl, stir together broth, tamari or soy sauce, and cornstarch; set aside.
- Cook noodles according to package directions; drain.
- While noodles are cooking, heat oil in a large skillet or wok over medium-high heat. Add bok choy stems, shrimp, broccoli, and red bell pepper; stir-fry 3 minutes. Add bok choy leaves, mushrooms, green onions, and garlic; stir-fry 3 minutes or until tender.
- Stir cornstarch mixture into shrimp mixture. Cook, stirring constantly, until mixture thickens. Add hot noodles, toss well, and serve.
Recipe Notes
Nutrition Facts
Bok Choy Stir-Fry with Shrimp
Amount Per Serving
Calories 320
% Daily Value*
Cholesterol 108mg
36%
Sodium 879mg
37%
Total Carbohydrates 42g
14%
Dietary Fiber 2g
8%
Protein 24g
48%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 320 cal, 21% fat cal, 8g fat, 0g sat fat, 108mg chol, 24g protein, 42g carb, 2g fiber, 879mg sodium
