Shrimp-Vegetable Stir-Fry with Sesame-Ginger Sauce
This was absolutely amazing!! Can't wait to enjoy the leftovers!
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
1 tablespoon toasted sesame oil
1/4 teaspoon sriracha, optional
1 tablespoon organic cornstarch, dissolved in 1 Tbsp. water
2 tablespoons grapeseed or coconut oil
10 ounces sliced cremini mushrooms
1 large red bell pepper (about 8 oz.), seeded and sliced (1 cup)
2 medium carrots (about 3 oz. each), sliced (1 cup)
1 cup sliced snow peas
5 scallions (about 3.5 oz. total), white and light green parts sliced diagonally (slice and reserve 1 Tbsp. dark green parts)
4 heads baby bok choy (about 6 oz. total), chopped
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced garlic (from about 4 cloves)
1 pound medium shrimp, peeled and deveined
Cooked rice or rice noodles, for serving, optional
Toasted sesame seeds, for serving, optional
1. Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl.
2. Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds.
3. Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates.
4. Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired.