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Teriyaki Shrimp and Vegetable Stir-Fry
Teriyaki Shrimp and Vegetable Stir-Fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Teriyaki shrimp stir-fry with bok choy, zucchini, and broccoli in a savory sauce made with soy sauce, vermouth, brown sugar, and rice vinegar.
Ingredients:
  • 2 heads baby bok choy
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated fresh ginger root
  • 0.5 pound uncooked medium shrimp, peeled and deveined
  • 1 cup broccoli florets
  • 1 cup sliced zucchini
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet vermouth
  • 2 tablespoons brown sugar
  • 2 teaspoons rice vinegar
  • 1 tablespoon cornstarch
Instructions:
  • Separate bok choy leaves by slicing off the stem ends. Wash and drain the leaves, discarding the ends. Divide the green leafy parts from the white parts, keeping them apart.
  • In a large skillet or wok, heat oil over high heat. Sauté ginger for 1 minute. Add shrimp and cook until bright pink and opaque, adjusting heat to avoid burning, for 2 to 3 minutes.
  • Combine bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar in the skillet. Cover and cook until bok choy starts to soften, about 4 to 5 minutes.
  • Coat vegetables in liquid and mix in cornstarch until it disappears. Add green bok choy pieces, cover, and cook until leaves wilt and sauce thickens (1 to 2 minutes). Stir to coat everything in sauce and serve hot.

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