Wednesday, August 17, 2005
Spicy Shrimp and Bok Choy Noodle Bowl
Source: Rachael Ray
Serves 4 (more like 6 for us)
3 tablespoons vegetable oil (I used about 1.5 tablespoons)
2 teaspoons crushed red pepper flakes (yikes, no more than 1/2 teaspoon for us!)
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated (I used bottled ginger paste)
1/2 pound shiitake mushroom caps (a couple of cups), sliced
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut into sticks lengthwise (I used 3 baby bok choy - it could maybe use 4)
Salt and pepper
1 quart chicken broth (I used organic, low-sodium)
1 cup seafood stock, available on soup aisle or 1 cup clam juice (I used clam stock)
1 1/2 pounds medium shrimp, peeled and deveined
1/2 pound vermicelli (thin spaghetti) (I used Chinese-style wheat noodles)
4 scallions, cut into 3-inch pieces, then shredded lengthwise into thin sticks
Heat a medium soup pot over medium-high heat. Add vegetable oil, three turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook for three minutes. Add in scallions and cook two minutes, then turn off soup and let it sit 2-3 minutes more. Adjust salt to taste and serve.
I talked about this recipe HERE.