Teriyaki Shrimp and Vegetable Stir-Fry

This teriyaki shrimp stir-fry features bok choy, zucchini, and broccoli in a flavorful sauce of soy sauce, vermouth, brown sugar, and rice vinegar.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 174 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 cup broccoli florets
• 1 tablespoon grated fresh ginger root
• 1 cup sliced zucchini
• 2 teaspoons rice vinegar
• 2 tablespoons sweet vermouth
• 2 heads baby bok choy
• 0.5 pound uncooked medium shrimp, peeled and deveined

Recipe Instructions

Step 1

Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.

Step 2

Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.

Step 3

Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.

Step 4

Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.