Bok Choy and Shrimp Egg Stir-Fry with Shirodashi
ちんげん菜とえびのふわっと卵炒め (白だし使用)
2 servings
・10… Peeled Shrimp
・2… Eggs
・A pinch of Salt
・2tbsp… NINBEN ”Shirodashi”
・1tbsp…Cooking Sake
・1tbsp…Vegetable Oil
・2tsp…Sesame Oil
Method
① Separate the bok choy into stems and leaves, and cut into bite-sized pieces.
Remove the vein from the shrimp, rinse well in salted water, and pat dry.
② Beat the eggs in a bowl and add a pinch of salt. Heat a pan over high heat and add the vegetable oil.
Pour in the eggs and cook, stirring gently, until fluffy. Remove and set aside.
③ Heat the sesame oil in the pan over medium heat. Add the bok choy stems and shrimp, and stir-fry until the shrimp turn pink.
④ Add the bok choy leaves and stir-fry briefly. Add the Shirodashi and Sake, and cook until fragrant and well combined.
⑤ Return the eggs to the pan and gently toss everything together. Serve immediately.
