|1||teaspoon chopped garlic|
|1||tablespoon peanut oil|
|1||tablespoon chopped ginger|
|1||cup thinly sliced Chinese cabbage (bok choy)|
|1||cup thinly sliced carrots|
|1||cup broccoli florets cut into small pieces|
|1||pound shrimp peeled and deveined|
|freshly ground black pepper|
|1/4||cup low-sodium soy sauce|
- Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
- Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, then the shrimp, stirring quickly after each addition. Season with pepper.
- Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.
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