Bok Choy Stir-Fry with Shrimp
  • 1cup low-sodium chicken broth
  • 3tablespoons low-sodium tamari or soy sauce
  • 1tablespoon cornstarch
  • 8ounces soba noodlesuncooked
  • 2 tablespoons toasted sesame oil
  • 2cups thinly sliced baby or regular bok choystems and leaves divided
  • 3/4pound shrimpshelled and deveined
  • 1cup fresh broccoli florets
  • 1cup thinly sliced red bell pepper
  • 1 1/2cups sliced shiitake mushrooms
  • 1/2cup sliced green onion
  • 2cloves garlicminced
  1. In small bowl, stir together broth, tamari or soy sauce, and cornstarch; set aside.
  2. Cook noodles according to package directions; drain.
  3. While noodles are cooking, heat oil in a large skillet or wok over medium-high heat. Add bok choy stems, shrimp, broccoli, and red bell pepper; stir-fry 3 minutes. Add bok choy leaves, mushrooms, green onions, and garlic; stir-fry 3 minutes or until tender.
  4. Stir cornstarch mixture into shrimp mixture. Cook, stirring constantly, until mixture thickens. Add hot noodles, toss well, and serve.
Recipe Notes
Nutrition Facts
Bok Choy Stir-Fry with Shrimp
Amount Per Serving
Calories 320
% Daily Value*
Cholesterol 108mg 36%
Sodium 879mg 37%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 320 cal, 21% fat cal, 8g fat, 0g sat fat, 108mg chol, 24g protein, 42g carb, 2g fiber, 879mg sodium