Careme

Ingredients

• Kroger Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz sale
• Bok Choy 1 lb $2.49/lb
• Kroger Sliced White Mushrooms 8 oz $2.79/8 oz
• Ginger Root 1 small knob $4.99/lb
• Garlic 1 bulb $1.50 each
• Green Onions 1 bunch $1.50 each
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Simple Truth Organic Low Sodium Free Range Chicken Broth 32 oz carton $1.79 sale
• White or brown rice 1 cup dry pantry

Instructions

1. Prep 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99 sale) by thawing if needed and patting dry. Prep 1 lb Bok Choy ($2.49/lb) by separating stems and leaves, then slicing both. Slice 1/2 lb Jumbo Yellow Onion ($1.49/lb). If not already sliced, use 8 oz Kroger® Sliced White Mushrooms ($2.79/8 oz) as is. Mince 2 cloves from 1 Garlic bulb ($1.50 each). Peel and grate 1 tablespoon Ginger Root from 1 small knob ($4.99/lb). Slice 2 Green Onions from 1 bunch ($1.50 each).
2. Cook 1 cup dry rice according to package directions while you make the stir-fry.
3. In a small bowl, combine 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth from the 32 oz carton ($1.79 sale) with 2 tablespoons soy sauce if you have it, plus 1 teaspoon cornstarch if you have it for thickening. If you do not have cornstarch, the broth will still make a light sauce.
4. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99 sale) and cook 1 to 2 minutes per side until just pink. Remove to a plate.
5. Add another 1 tablespoon oil to the skillet. Stir-fry the sliced 1/2 lb Jumbo Yellow Onion ($1.49/lb), the stems from 1 lb Bok Choy ($2.49/lb), the 8 oz Kroger® Sliced White Mushrooms ($2.79/8 oz), the minced 2 cloves Garlic from 1 bulb ($1.50 each), and the grated 1 tablespoon Ginger Root ($4.99/lb) for 4 to 5 minutes until the mushrooms soften and the bok choy stems are crisp-tender.
6. Add the leaves from the 1 lb Bok Choy ($2.49/lb) and the 1/2 cup chicken broth mixture made from the $1.79 carton. Cook 1 to 2 minutes until the greens wilt and the sauce lightly coats the vegetables.
7. Return the 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99 sale) to the skillet and toss with the vegetables. Finish with the sliced 2 Green Onions from 1 bunch ($1.50 each).
8. Serve the shrimp and vegetable stir-fry over the cooked 1 cup dry rice. Pair with Riesling or Pinot Gris for a clean, weeknight-friendly match.