How to make it

  • Shake stock well, pour into 4-6 quart stock pot over med high heat
  • Rinse and devein shrimp (shell if neccisary)
  • Slice zucchinis on diagonal into 1/4 inch coins
  • Rinse and pat dry 1-2 leaves bok choy (3 if very small) Stack and bunch leaves to make cutting easier, and cut into 1/2 in wide strips, just to bottom of leafy part. Slice thick stalk into 1/4 inch wide pieces, on diagonal, to within 1/2 in of bottom. Discard woody end.
  • Add zucchini to stock, cook for 2-3 min
  • Add bok choy cook 2-3 min longer
  • Add shrimp cook until shrimp are no longer grey or opaque, and are pink all the way through
  • Remove from heat and serve immediately
  • Does not keep well due to bok choy content

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