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Cook: 15 minutes
Keep unpeeled gingerroot tightly wrapped in the freezer so it will always be on hand.
You Will Need
1 cup reduced-sodium chicken broth
1 tbs. cornstarch
3 tbs. rice vinegar
2 tbs. reduced-sodium soy sauce
2 tbs. water
1 to 2 tbs. Thai chili sauce
1 tbs. minced fresh gingerroot
1 tsp. minced garlic
1 lb. uncooked medium shrimp, peeled and deveined
2 tsp. sesame oil
1 can (14 oz.) water-packed artichoke hearts, rinsed, drained, and chopped
3 tbs. chopped green onions
1 head bok choy, trimmed and chopped
Hot cooked rice, optional
What to Do
1. In small bowl, add broth to cornstarch and stir until smooth; stir in vinegar, soy sauce, water, chili sauce, ginger, and garlic. Set aside.
2. In large skillet or wok, stir-fry shrimp in oil until pink. Remove and keep warm.
3. Stir soy sauce mixture and add to pan. Bring to a boil. Cook, stirring, 2 minutes or until thickened. Add artichokes and onions; top with bok choy. Reduce heat; cover and cook 5 minutes or until bok choy is wilted. Return shrimp to pan; heat through. Serve with rice if desired.
Yield: 4 servings ($3.88 per serving)
Nutrition Facts: 1 1/4 cups (calculated without rice) equals 214 calories, 4 g fat (1 g saturated fat), 138 mg cholesterol, 1,013 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.
-- G. K., Sturgeon Bay, Wisconsin
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