Bok Choy Stir-Fry with Shrimp
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Bok Choy Stir-Fry with
Shrimp March, 2006 Serves 5 / Also known as Chinese white cabbage, bok choy is an excellent source of vitamin C, folate, calcium, and fiber. 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 bok choy (baby or regular), 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 1. In small bowl, stir together broth, tamari or soy sauce, and cornstarch; set aside. 2. Cook noodles according to package directions; drain. 3. 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. 4. Stir cornstarch mixture into shrimp mixture. Cook, stirring constantly, until mixture thickens. Add hot noodles, toss well, and serve. FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC's KUSA television news. PER SERVING: 320 cal, 21% fat cal, 8g fat, 0g sat fat, 108mg chol, 24g protein, 42g carb, 2g fiber, 879mg sodium |
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