Now that it’s getting warmer, I’m saying goodbye to roasts and hearty braises, and HELLO to crisp salads, bright flavors, and especially stir-frys! What’s better than a dish you can throw together in less than 10 minutes? For today’s video, I got a quick lesson in stir frying from health and wellness guru Corrine Trang. Corrine is an award-winning cookbook author and expert on all types of Asian cuisine. Check out how easy it was to create this gorgeous, insanely healthful Spring stir-fry!
Stir-Fried Curry Shrimp with Greens
Serves 4
2 tablespoons grapeseed oil, divided
1 large clove garlic, minced
1 ounce (1-inch piece) ginger, peeled and minced or julienned
8 heads baby bok choy, trimmed and halved or quartered if large
8 ounces shiitake mushrooms, sliced
1 pound tiger shrimp, cleaned and sliced in half lengthwise
1 teaspoon curry powder
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
Juice of half a lemon
Brown rice vermicelli (or any rice or rice noodle), for serving
Cilantro leaves and sliced scallion, for garnish
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add garlic and ginger and cook until softened. Add bok choy and cook until tender, 3-4 minutes. Remove from pan and reserve on a plate. Add mushrooms to the pan and cook until browned, another 3-4 minutes. Reserve on the plate with bok choy.
Heat another tablespoon oil in the pan and add shrimp. Cook until mostly opaque, then add the reserved vegetables back to the pan. Add the curry, soy sauce, and sesame oil and toss to combine. Squeeze lemon juice over top and remove from heat.
To serve, place one serving vermicelli in each bowl and top with stir fry. Garnish with scallion and cilantro. Drizzle with toasted sesame oil or soy sauce to taste. Enjoy!
