Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz 6.99
• Bok Choy 1 lb 2.77
• Kroger® Sliced White Mushrooms 8 oz 2.00
• Fresh Large Green Bell Pepper 1 pepper 0.99
• Organic Green Onions 1 bunch 1.99
• Organic Ginger Root 1 tbsp grated 3.77
• Garlic 2 cloves 0.69
• Kroger® Yellow Onion 3 lb Bag 1 small onion 2.29
• Rice 1 cup dry
• Soy sauce 3 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar 1 tbsp
• Cornstarch 1 tsp
• Neutral oil 2 tbsp
• Red pepper flakes pinch optional

Instructions

1. Cook 1 cup dry rice according to package directions so it is ready when the stir-fry finishes. While the rice cooks, peel and mince 2 garlic cloves, grate 1 tablespoon ginger, thinly slice 1 small onion, slice 1 green bell pepper into strips, slice 8 ounces mushrooms, trim 1 pound bok choy and cut it into 2-inch pieces, and slice 1 bunch green onions on the bias.
2. In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 2 tablespoons water, and a pinch of red pepper flakes if using.
3. Pat 12 ounces shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Add the shrimp and cook for 1 to 2 minutes per side until just pink. Remove to a plate so they do not overcook.
4. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the sliced onion, bell pepper, and mushrooms for 3 to 4 minutes until the onions soften and the mushrooms take on color. Add the garlic and ginger and cook for 30 seconds until fragrant.
5. Add the chopped bok choy and half the green onions. Stir-fry for 1 to 2 minutes until the leaves wilt and the stems stay a bit crisp. Return the shrimp to the pan.
6. Pour in the soy-ginger sauce and toss for 1 minute until glossy and lightly thickened, coating the shrimp and vegetables evenly.
7. Plate by mounding rice into shallow bowls, spooning the shrimp stir-fry over the top, and finishing with the remaining sliced green onions. Keep the bok choy stems facing upward and visible for a fresh, restaurant-style look.