Ingredients

The following ingredients have 4 Servings
  • 1 lbs large shrimp (peeled and de-veined)
  • 1 large onion (quartered)
  • 2 cloves garlic (crushed)
  • 4 cups bok choi (sliced)
  • 1 tbs oil
  • 1 1/2 cups rich chicken stock
  • 2 tbs dry sherry
  • 1/2 tsp dark sesame oil
  • 1/2 tsp grated ginger
  • 1 tbs soy sauce
  • 2 tbs cornstarch
  • 1/4 cup water

Instruction

  • Mix all sauce ingredients in a small bowl; set aside.  Mix thickener ingredients in a small glass; set aside.
  • Heat wok/skillet over medium heat.
  • Add oil and heat until oil shimmers.  Add garlic, onion and bok choy and stir with non-metal utensil constantly for 2 minutes.
  • Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil.  Boil 2 minutes.
  • Stir the cornstarch and water again to blend.  Add to the wok and stir constantly until mixture bubbles.  Reduce heat and cook for 2 minutes.  Serve immediately over rice.
  • Serves 4