Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off, 12 ounces 1 package $6.99
• Bok Choy 1 lb, leaves separated, stems sliced and leaves cut into large pieces $2.77
• Kroger® Sliced White Mushrooms, 8 oz 1 package $2.00
• Fresh Large Green Bell Pepper 1, thinly sliced $0.99
• Green Onions 1 bunch, sliced with whites and greens separated $1.29
• Organic Ginger Root 1 tablespoon, peeled and minced $3.77
• Garlic 2 cloves, minced $0.69
• Pantry soy sauce 3 tablespoons
• Pantry rice vinegar 1 tablespoon
• Pantry honey or brown sugar 2 teaspoons
• Pantry cornstarch 1 teaspoon
• Pantry neutral oil 2 tablespoons
• Pantry crushed red pepper flakes Pinch, optional
• Pantry cooked rice 2 cups cooked, for serving

Instructions

1. Peel and mince 1 tablespoon ginger and mince 2 garlic cloves. Slice 1 green bell pepper thinly. Slice 1 bunch green onions, keeping the white parts separate from the green tops. Rinse 1 pound bok choy, slice the stems into bite-size pieces, and cut the leaves into large pieces. Open 1 package of 12 ounces peeled shrimp and pat the shrimp dry very well with paper towels.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon cornstarch, and 2 tablespoons water until smooth. Set the sauce beside the stove.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When the oil shimmers, add the 12 ounces shrimp in a single layer. Cook for about 1 minute per side until just pink and lightly curled. Transfer the shrimp to a plate so they do not overcook.
4. Return the skillet to medium-high heat and add the remaining 1 tablespoon neutral oil. Add the sliced green onion whites, 1 tablespoon minced ginger, and 2 minced garlic cloves. Stir for 20 to 30 seconds until fragrant but not browned.
5. Add the 8 ounces sliced mushrooms and the sliced green bell pepper. Stir-fry for 2 to 3 minutes. Add the sliced bok choy stems first and cook 2 minutes more. Add the bok choy leaves and toss until just wilted and glossy.
6. Pour in the prepared soy sauce mixture and bring it to a simmer. Return the cooked shrimp to the pan and toss for 1 minute until the sauce lightly coats the shrimp and vegetables. Add a pinch of red pepper flakes if you want gentle heat.
7. Spoon 1 cup cooked rice onto each plate or into shallow bowls. Mound the shrimp and vegetables over the rice, making sure the green bok choy leaves and red-green accents from the peppers and onions stay visible on top. Finish with the sliced green onion tops for a fresh, restaurant-style look.