Shrimp and Bok Choy Stir-Fry

This recipe should almost just be called farmer's market stir-fry. I always come home with far more than I need from the farmer's market, mostly veggies, so I'm always trying to come up with recipes to use up the mass quantities of veggies I buy. Stir-fry is healthy, quick, easy, and delicious! How can you go wrong?

Shrimp and Bok Choy Stir-Fry

3/4 c. low-sodium chicken or vegetable broth
2 T. low-sodium soy sauce
1 T. mirin (sweet cooking sake)
1.5 t. cornstarch dissolved in 1 T. water
2 T. sesame oil
2 T. finely minced fresh ginger
2 garlic cloves, pressed through a garlic press or finely chopped
1/2 teaspoon crushed red pepper
2 c. sliced green onions-white and light green portions thinly sliced, green part cut into 1-inch pieces
8 oz. white mushrooms, stems removed and sliced
12 oz. baby bok choy, thinly sliced crosswise
8 oz. small to medium shrimp, shelled and deveined
Brown rice, for serving

1. Whisk the broth, soy sauce, mirin and cornstarch together in a small bowl.

2. Heat a nonstick wok or large, deep skillet over medium-high to high heat until very hot, about 3 minutes. Add the sesame oil, ginger, garlic and crushed red pepper and stir-fry until fragrant, about 30 seconds. Add the white and light green portions of green onion and mushrooms and stir-fry until mushrooms are lightly browned and nearly tender, about 3 minutes. Add green part of green onions and bok choy and cook until leaves are wilted and stems are crisp-tender, about 2 minutes. Add shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes.

  
3. Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp and bok choy mixture to a serving bowl and serve with brown rice.