Bok choy: A small, tasty green vegetable, also known as Chinese cabbage, adds a subtle flavor with a crunch to the bite. Mushrooms: White caps or baby Bella mushrooms.Remove the stem, clean it ...

Baby bok choy, shrimp, asparagus and red bell pepper are sautéed in sesame oil and sea salt. Perfect for a light meal and made in less than 20 minutes. Serves 2 ...

Cook over medium-low heat, stirring occasionally, until shrimp balls are opaque throughout and bok choy is tender, about 3 minutes. Stir in 2 Tbsp. fresh lime juice and remaining 1 Tbsp. soy sauce ...

Red-Braised "Shrimp" and Tofu With Bok Choy. January 8, 2008. Red-Braised "Shrimp" and Tofu With Bok Choy. 4 to 6 servings. This hearty, Chinese-style entree can be served as is or over steamed ...

3⁄4 pound shrimp, peeled and deveined 2 scallions, white and light green parts only, thinly sliced 2 carrots, shredded, or 1 cup packaged shredded or “matchstick” carrots ...

Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside. Heat a large skillet or wok over medium-high heat. Add the oil and then add the ginger. Cook for 1 minute or ...

Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds.

To make the mousse, in a food processor combine the scallions, garlic and ginger and pulse until minced. Add the shrimp, egg white, soy sauce, sesame oil, cornstarch, salt and white pepper. Pulse ...