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| This recipe calls for shrimp, but you can substitute an equal amount (1 lb. for 4 servings) of raw, thinly sliced chicken or beef. | |||||
| Ingredients: | |||||
| 2 T. | oil (Peanut or canola) | ||||
| 1 lb. | shrimp, peeled & de-veined | ||||
| 2 whole | carrots, peeled and thinly sliced | ||||
| 3 stalks | bok choy, chopped | ||||
| 1 pkg. | sliced mushrooms | ||||
| 1/2 sm. | onion, thinly sliced | ||||
| 1 clove | garlic, minced (or 1/2 tsp. powder for every clove) | ||||
| 1 can | sliced water chestnuts, drained | ||||
| 1 can | baby corn | ||||
| 2 T. | fresh ginger root, peeled and grated | ||||
| 1/2 c. | "Teriyaki Marinade" or bottled teriyaki sauce | ||||
| 1/2 c. | cold water | ||||
| 1 T | cornstarch | ||||
| 1/2 c. | soy sauce | ||||
| Directions: | |||||
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If desired, marinade the meat and use the marinade instead of Teriyaki sauce and oil (search for recipe for "Teriyaki Marinade").
For shrimp only: cook until done and then remove from pan. For meat: cook in oil on high heat until almost done using a large pot or wok. Leave in the pan as you cook the vegetables, assuming you have the space in your pan (if you're using a wok, move the meat to the outside edges to make room in the center for you to cook the vegetables). Chop the bok choy into 1/2 inch pieces for stem and 1 inch pieces for leaves. Add veggies, garlic, water chestnuts, baby corn, ginger root, and Teriyaki sauce. Cook on high to medium heat until done, stirring often. In a watertight container, mix cold water, cornstarch and soy sauce. Shake well. Add liquid to stir-fry veggies and meat (put the shrimp back in at this point). Boil until sauce is thickened. Serve over rice. |
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