Ingredients
· 2 teaspoons dark sesame oil
· Cooking spray
· 2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced
· 3 tablespoons chopped peeled fresh ginger
· 3 cups fat-free, less-sodium chicken broth
· 3 cups water
· 1 tablespoon low-sodium soy sauce
· 3 cups coarsely chopped baby bok choy
· 2 tablespoons sliced green onions
· 2 tablespoons chopped fresh cilantro
· 1 pound peeled and deveined shrimp
· 1/4 cup fresh lime juice (about 3 limes)
Preparation
1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.
2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.
· 2 teaspoons dark sesame oil
· Cooking spray
· 2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced
· 3 tablespoons chopped peeled fresh ginger
· 3 cups fat-free, less-sodium chicken broth
· 3 cups water
· 1 tablespoon low-sodium soy sauce
· 3 cups coarsely chopped baby bok choy
· 2 tablespoons sliced green onions
· 2 tablespoons chopped fresh cilantro
· 1 pound peeled and deveined shrimp
· 1/4 cup fresh lime juice (about 3 limes)
Preparation
1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.
2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.
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