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Spicy shrimp stir-fry
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Shrimp add a touch of luxury to this super stir-fry, which is packed with exciting flavors. This recipe is mildly spiced but if your family prefers it hot, you could use hotter chili peppers or the larger amount of crushed red pepper.
- Cook the noodles according to package directions. Drain well and set aside.
- Spray a nonstick wok or large nonstick skillet pan with cooking spray. Place over low heat. Add the garlic, ginger and chili pepper and fry for 2–3 minutes until softened and fragrant.
- Pour in the stock and add the scallions and lime juice. Simmer for 3–4 minutes then pour into a measuring cup and wipe the wok with paper towel.
- Spray the wok with more cooking spray. Place over medium heat. Add the stir-fry vegetables, bok choy stalks and 2 tbsp of the vegetable stock. Cook, stirring often, until nearly tender, about 4 minutes, adding 1 tbsp more stock if pan gets dry. Add the bok choy leaves, shrimp, crushed red pepper flakes, salt, to taste, and noodles. Pour in the scallion mixture and stir-fry for another 2–3 minutes, until shrimp are pink, firm and just opaque in the thickest part. Serve hot in deep bowls.