Ingredients
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1 tablespoon canola oil
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16 large shrimp (shelled and deveined)
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2 tablespoons minced garlic
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6 large shiitake mushrooms, stemmed and sliced
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1 small bok choy, trimmed of outer leaves and chopped
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2 tablespoons soy sauce
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1 cup chicken stock
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4 scallions
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1 teaspoon ground ginger
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1/4 teaspoon red pepper flakes
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2 tablespoons chopped cilantro
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2 tablespoons freshly squeezed lemon juice
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3 bell peppers, one each of red,yellow and green,seeded and diced
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1 cup sliced canned water chestnut
Instructions
- Heat the canola oil in a large wok or saute pan.
- When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
- Remove the shrimp from the pan and set aside.
- Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
- Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
- Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
- Serve immediately.