1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
3 T chopped green onions
1 head bok choy
Rice
Instructions
In small bowl, add broth to cornstarch and stir
until smooth; stir in vinegar, soy sauce, water,
chili sauce, ginger and garlic. Set aside.
In large skillet or wok, stir-fry shrimp in oil
until pink. Remove and keep warm.
Stir soy sauce mixture and add to pain. 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.
Originally Submitted
6/5/2010
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