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1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 tsp. grated gingerroot
2 tsp. sugar
1 Tbsp. oil
1 red pepper, cut into strips
1/2 onion, sliced
1/2 lb. (225 g) baby bok choy, cut into 1-inch pieces (about 2 cups)
1 lb. (450 g) uncooked deveined peeled medium shrimp
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How do I make it ?
Mix first 3 ingredients until blended.
Heat oil in large skillet on medium-high heat. Add peppers and onions; stir-fry 2 min. Add bok choy; stir-fry 1 min. Transfer to bowl; cover to keep warm.
Add 1 Tbsp. of the dressing mixture and shrimp to skillet; stir-fry 2 min. Add vegetables and remaining dressing mixture; stir-fry 1 to 2 min. or until shrimp turn pink.
Kraft Kitchen Tips!
Serve with hot cooked brown rice.
Substitute baby spinach leaves for the cut-up bok choy.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 0.5 g
Cholesterol 170 mg
Sodium 430 mg
Total carbohydrate 8 g
Dietary fibre 1 g
Sugars 6 g
Protein 22 g
4 servings, 1/4 recipe (204 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.