Thai Shrimp

Taste of HomeThai Shrimp

Keep unpeeled gingerroot tightly wrapped in the freezer so it will always be on hand.

Ingredients

• 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

How to make it  30 minutes



• 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).

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