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I'll share my recipe, if you'll share yours, May 10, 2011

13 years ago


1 lime, zested and cut in half

1/3 cup Chicken Broth, 30% Less Sodium

1/4 cup Smooth Peanut Butter

1 tbsp Soy Sauce, 30% less Salt

1 tbsp minced fresh ginger

1 tbsp toasted sesame oil, divided

2 tsp vegetable oil

2 carrots, peeled and thinly sliced diagonally

3 cups coarsely chopped bok choy (2/3 large bok choy or 3 small)

1/2 Pkg Uncooked Pacific White Shrimp (31 /40 ct), thawed

1/2 cup lightly packed fresh cilantro

1/2 lb rice noodles, medium width (1/2 Pkg)

Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp lime zest and juice, soya sauce, ginger and 2 tsp sesame oil until smooth. Set aside.

Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir-fry for 3 to 4 min. add the bok choy and shrimp; stir-fry for 2 min. or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through.

Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.