Ingredients
1 tablespoon cornstarch1 cup reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce3 tablespoons rice vinegar1 to 2 tablespoons Thai chili sauce1 tablespoon minced fresh gingerroot1 teaspoon minced garlic1 pound uncooked medium shrimp, peeled and deveined2 teaspoons sesame oil1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped3 tablespoons chopped green onions1 head bok choy, trimmedHot cooked rice, optional
Preparation
In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired.
