1 lb. shrimp, raw*
1 lb. baby bok choy, washed and chopped
2 lg. portabella mushroom caps, sliced thinly
2 green onions, chopped
1 T. garlic, minced
1/3 c. plus 2 T. soy sauce
1 T. ginger root
Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4
1. In a wok (or fry pan), heat 2 T. soy sauce on low heat. Add the shrimp. Peel the skin from the ginger root and discard it. Then mince the ginger (ginger in small doses adds so much amazing flavor to a dish; in large doses, ginger tastes like lemon pledge) and add it to the pan. Once the shrimp is lightly pink, pour the shrimp into a bowl for a few minutes.
2. Heat 1/3 c. soy sauce in the wok on medium-high heat. Add the mushrooms and let tenderize, usually about a minute. Add bok choy, green onions, and garlic. Cook until the greens become slightly wilted (for optimal flavor) then add the shrimp. After about a minute, remove the wok from the heat.
3. Serve immediately!
* I use raw shrimp that needs to be cooked and peeled. It takes 5 minutes to peel but it somehow tastes amazingly more tender than the already peeled and cooked shrimp. Plus, it is about 1/2 the price and the way that our 4.5 year old eats shrimp, we need it to be as cheap as possible! If you are using cooked shrimp (you can tell because raw shrimp is grey while cooked shrimp is pink), skip the first step.
Serving Suggestions: My husband and son ate this over white rice. I'm on a special nutritional plan, so I ate it without a side, but next time I will make quinoa so that we can all enjoy an identical dish.