Quick Soup with Salad Shrimp and Vegetables

Prepared January 17, 2013 for a late supper, recovering after a Charleston trip. Just Jon and Dr Daddy.

about 2 T vegetable oil
2 c mini sweet peppers, sliced into thick rings
6 oz mushrooms, sliced thickly
2 c baby bok choy, sliced diagonally
2 t garlic, minced
1/8 t crushed red pepper
4 c hot seafood or chicken stock
2 c hot water
1/2 c frozen petite garden peas, thawed in cold water and drained
1 4-oz package of ready-to-eat frozen salad shrimp
1 c bean sprouts
1/2 c cilantro, coarsely chopped

Seasonings

2 t roasted sesame oil
2 T soy sauce
1 t salt
1 t sugar
1 T fish sauce
2 T rice wine
1 T rice vinegar
1 t lime juice
1 T mushroom powder

steamed white rice

Heat 1 T oil in a 4-qt saucepan until beginning to smoke. Add the peppers and sauté for about 3 minutes until lightly colored. Add the mushrooms, continuing to cook until they darken. Add a bit more oil with each addition. Add the bok choy, cooking until it softens a bit, and then the garlic and crushed red pepper. Add the hot stock and water, and bring to a fast simmer. Stir in the seasonings and continue to cook for five minutes. Add the peas and the shrimp and cook gently for 5 minutes more. Adjust the seasonings. Serve over warm steamed rice and garnish with sprouts and cilantro. Serves 2 to 3.