Careme

Ingredients

• Raw shrimp 1 lb $7.99/lb sale
• Bok choy 1 lb $2.49/lb
• Sliced baby bella or white mushrooms 8 oz $2.79-3.99
• Ginger root 1 1/2 tbsp minced $4.99/lb
• Garlic 2 cloves $1.50 each
• Green onions 1 bunch $1.50 each
• Yellow onion 1/2 lb $1.49/lb
• Chicken broth 1/2 cup $1.79 sale
• Rice or potatoes 2 servings cooked pantry or from list
• Oil 1 1/2 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 lb raw shrimp ($7.99/lb sale) by peeling if needed and patting dry. Halve and chop 1 lb bok choy ($2.49/lb), slice 8 oz mushrooms (about $2.79-$3.99 if not pre-sliced), mince 1 1/2 tbsp fresh ginger from ginger root ($4.99/lb), mince 2 garlic cloves from 1 garlic bulb ($1.50 each), slice 1 bunch green onions ($1.50), and thinly slice 1/2 lb yellow onion (about $0.75).
2. If serving with starch, cook 2 servings rice or prepare 2 servings potatoes now according to what you have available. Keep warm.
3. Heat a large skillet or wok over medium-high heat with 1 tbsp oil. Add the 1 lb shrimp in a single layer, season lightly with salt and black pepper, and cook 1-2 minutes per side until just pink. Remove to a plate.
4. Add the remaining 1/2 tbsp oil to the skillet. Add the 1/2 lb sliced yellow onion and cook 2 minutes. Add the 8 oz mushrooms and cook 3-4 minutes until browned. Stir in the 1 1/2 tbsp minced ginger and 2 minced garlic cloves; cook 30 seconds.
5. Add the 1 lb chopped bok choy and 1/2 cup chicken broth ($1.79 sale for 32 oz). Cover and cook 2 minutes until the stems begin to soften. Uncover, return the shrimp to the pan, and add half the sliced green onions. Cook 1-2 minutes more until everything is hot and the liquid lightly coats the vegetables.
6. Taste and adjust with salt and black pepper. Serve the ginger shrimp and vegetables over 2 servings cooked rice or alongside potatoes, and scatter the remaining sliced green onions on top.