Teriyaki Shrimp and Vegetable Stir-Fry
This teriyaki shrimp stir-fry with bok choy, broccoli, and zucchini makes its own sauce. Serve over rice or noodles for a tasty meal.
baby bok choy
2
heads 
vegetable oil
2
tablespoons
grated fresh ginger root
1
tablespoon
uncooked medium shrimp, peeled and deveined
½
pound
broccoli florets
1
cup
sliced zucchini
1
cup
soy sauce
2
tablespoons
sweet vermouth
2
tablespoons
brown sugar
2
tablespoons
rice vinegar
2
teaspoons
cornstarch
1
tablespoon
 Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.
  Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
  Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
  Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
