Shrimp and Bok Choy Soup with Pineapple
|Large shrimp||12 Ounce, peeled and deveined, tails removed|
|Shao hsing wine/Dry sherry||3 Tablespoon|
|Reduced sodium soy sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger||1 Tablespoon|
|Toasted sesame oil||1⁄2 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Vegetable broth||1 2⁄3 Cup (26.67 tbs)|
|Thinly sliced bok choy/Napa cabbage||4 Cup (64 tbs) (Baby / Regular Size)|
|Carrots||2 Large, diagonally sliced|
|Onion||1 Large, halved and thinly sliced lengthwise|
|Chopped pineapple/Juice packed canned pineapple tidbits, drained||1 Cup (16 tbs) (1/2 Pieces)|
|Scallion||1 , chopped|
Place the shrimp in a medium bowl.
Add 1 tablespoon of the wine or sherry, 1 tablespoon of the soy sauce, half of the garlic, 1 teaspoon of the ginger, the cornstarch, sesame oil, and white pepper.
Toss to combine, cover, and let stand for 20 minutes.
Meanwhile, in a Dutch oven, combine the water, broth, and the remaining 2 tablespoons wine or sherry, 1 tablespoon soy sauce, garlic, and 2 teaspoons ginger.
Cover and bring to a boil over high heat.
Add the shrimps.
Reduce the heat to low and simmer for 5 minutes to blend the flavors.
Stir in the bok choy, carrots, and onion.
Cover and simmer for 10 minutes, or until the vegetables are tender.