Bok Choy and Shrimp
Ingredients:
- 1 lb shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 large bok choy or 4 baby bok choy, ends trimmed and leaves separated
- 1/4 cup low sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- If you have any leftover red and orange bell peppers, you could dice up a little bit and add it to the recipe quantity is your choice.
Directions:
Prepare the Shrimp:
Season the shrimp with salt and pepper.
Cook the Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
Sauté the Aromatics and Bok Choi:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
Add the bok choy and cook, stirring frequently, for 3-4 minutes, until the leaves are wilted and the stems are tender-crisp. If you have any leftover red and orange bell pepper, diced up a small amount and add to the dish.
Sauce:
In a small bowl, mix the soy sauce, oyster sauce (if using), and sesame oil. Pour the sauce over the bok choy in the skillet. Add the red pepper flakes if you like a bit of heat. Stir well to combine.
Return the cooked shrimp to the skillet, tossing to coat with the sauce. Cook for an additional 1-2 minutes to heat through.
Garnish with chopped green onions and sesame seed.