Vanessa found this recipe and I found myself home early for lunch. We were just a few ingredients away from having this one wrapped up. I made some additions to bring out a little spice... you'll want to tinker with chili oil and red pepper flake amounts to get it just how you want it. The great part - 167 calories per serving and only 6g of fat. Not bad for you and it tasted really good.
½ tablespoon peanut oil
½ teaspoon chili oil
½ teaspoon sesame oil
1 teaspoon garlic, chopped
1 tablespoon ginger, freshly grated
1 cup bok choy, thinly sliced, root removed
1 cup carrots, cut into julienne
1 cup broccoli, florets, broken into smaller pieces
1 lb. shrimp, peeled and deveined
½ teaspoon black pepper
½ teaspoon red pepper flakes
1/4 cup soy sauce
1. Heat the peanut, chili and sesame oils in a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic and ginger, and stir quickly for 30 seconds.
3. Turn the heat to high. Add the cabbage, then the carrots, then the broccoli and finally the shrimp, stirring quickly after each addition.
4. Season with salt, pepper and red pepper flakes to taste.
5. Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.
6. Serve as is or over rice.
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