1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 to 2 tablespoons Thai chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3 tablespoons chopped green onions
1 head bok choy, trimmed
Hot cooked rice, optional
In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
Taste of Home Feb/Mar. 2011
If you like hot/spicy food, then this dish is for you! It had a very good flavor, but we both used extra rice to compensate for the spice.
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