Sunday, February 21, 2010

Stir fry with shrimp, mushrooms, and bok choy

We don't normally like bok choy that much, but in this stir fry it was wonderful. Begin by deveining a pound of shrimp, and in a small saucepan cover the shrimp with water, bring to a boil, and wait a minute or two for the shrimp to turn pink throughout. Drain and set aside. Then saute garlic and fresh ginger, and add a third to half a pound of whole crimini mushrooms, washed. When the mushrooms start to wilt and release their juices, add the bok choy, washed and cut cross-ways into strips. Continue to cook on high heat until the bok choy has reduced slightly, add the shrimp, and cook everything some more, coating the shrimp in the mushroom juices. Serve over brown rice.

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