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.
Calories 208 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.4 g2%
Trans Fat 0 g
Cholesterol 129.3 mg43.1%
Sodium 634.7 mg26.4%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.5 g18%
Sugars 10 g
Protein 20 g40.7%
Vitamin A 169.3% Vitamin C 89.3%
Calcium 14.9% Iron 18.2%
*Based on a 2000 Calorie diet