Dinner

Shrimp with Bok choy and baby corn is for Dinner.

Shrimp with Bok choy and baby corn takes 10 minutes to prepare.

Shrimp with Bok choy and baby corn takes 20 minutes to cook.

Shrimp with Bok choy and baby corn makes 4 servings.

The ingredients for Shrimp with Bok choy and baby corn are:

2 tablespoons Hoisin Sauce
2 tablespoons reduced -sodium soya sauce
2 tablespoons dry vermouth or dry sherry
2 teaspoons cornstarch
3 teaspoons Asian sesame oil
11/4 pounds peeled and deveined large shimp
1 tablespoon grated and peeled fresh ginger
2 garlic cloves, minced
1 lb bok choy, cut crosswise into 2-inch pieces
1 small red onion, thinly sliced
1 (8-oz) can baby corn, drained
2 tablepoons sesame seeds
2 cups hot cooked quick-cookeing brown rice

Here is how you make Shrimp with Bok choy and baby corn:

Makes 4 servings1. Stir together the hoisin sauce, soy sauce, vermouth and cornstarch in a small bowl until smooth; set aside.2. Heat 2 tablespoons of the sesame oil in a nonstick wok or large deep nonstick skillet over medium-high heat. Add the shrimp and stir-fry until just opaque in the center, 3-4 minutes. Transfer to a medium bowl and set aside.3. Add the remaning 1 tablespoon of sesame oil, ginger and garlic to the wok and stir-fry for about 30 seconds. Add the bok choy and onion; stir-fry until crisp-tender, about 3 minutes. add the baby corn, shrimp and hoisin mixture, stir-fry until the sauce thickens and bubbles about 1 minute longer. Sprinkle with the sesame seeds. Serve with rice.Number of Servings: 4Recipe submitted by SparkPeople user MY-TURN.

The nutritional information for Shrimp with Bok choy and baby corn is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 331.0

• Total Fat: 14.2 g
• Cholesterol: 94.1 mg
• Sodium: 410.2 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 3.3 g
• Protein: 16.5 g

Shrimp with Bok choy and baby corn is Asian cuisine.