Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Bok choy 1 lb $2.49
• Kroger® Whole White Mushrooms 8 oz $2.79
• Fresh orange bell pepper 1 ct $1.67
• Jumbo yellow onion 1/2 lb $1.49
• Ginger root 1 tablespoon grated $4.99
• Garlic 3 cloves $1.50
• Green onions 2 stalks $1.50
• Rice 1 cup dry
• Soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Rice vinegar 1 tablespoon
• Sesame oil 1 teaspoon
• Neutral oil 1 1/2 tablespoons
• Cornstarch 1 teaspoon
• Crushed red pepper flakes 1/4 teaspoon optional

Instructions

1. Cook 1 cup dry rice according to package directions. Fluff it with a fork, cover, and keep warm for serving.
2. While the rice cooks, pat 12 ounces raw shrimp dry. Trim 1 pound bok choy and separate the stems from the leafy tops, slicing the stems into bite-size pieces and leaving the leaves in larger pieces. Slice 8 ounces whole white mushrooms, thinly slice 1 orange bell pepper, thinly slice 1/2 pound jumbo yellow onion, mince 3 garlic cloves, grate 1 tablespoon ginger root, and slice 2 green onions.
3. In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water, and 1/4 teaspoon red pepper flakes if using.
4. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil. Add the 12 ounces shrimp in a single layer and cook 1 minute per side until just pink and lightly seared. Transfer to a plate so they do not overcook.
5. Add the remaining 1/2 tablespoon neutral oil to the hot skillet. Add the sliced 1/2 pound onion, 1 sliced orange bell pepper, and bok choy stems. Stir-fry for 2 minutes. Add the 8 ounces sliced mushrooms and cook 2 minutes more until their moisture starts to cook off.
6. Add the 3 minced garlic cloves and 1 tablespoon grated ginger root. Stir-fry 30 seconds until fragrant. Add the bok choy leaves and toss just until wilted.
7. Return the shrimp to the pan. Stir the sauce again, then pour it in and toss for 1 to 2 minutes until glossy and lightly thickened, coating the shrimp and vegetables evenly.
8. Taste and adjust with a little more soy sauce or a splash of vinegar if needed. Scatter the 2 sliced green onions over the top.
9. Plate by spooning the rice into shallow bowls, then piling the shrimp and vegetables over one side so the white rice stays visible for contrast. Finish with extra green onion and, if you like, a few drops of sesame oil for aroma.