Spicy Bok Choy With Shrimp

Often seen as the “kinder, gentler & less salty” counterpart, Tamari is an excellent substitute for soy sauce and is easily found in your local grocery store.

1 large bok choy, washed and cut in halves lengthwise
1/2 pound shrimp, peeled and deveined
3 cloves garlic, finely minced
2 whole dried red chilies (optional)
1 tablespoon light soy sauce or Tamari
1 teaspoon rice wine vinegar
1/2 teaspoon sugar
1 tablespoon cooking oil
1 teaspoon sesame oil

Heat oil in a large wok or frying pan over medium-high heat and sauté garlic until aromatic. Add dried red chili and fry for a few seconds. Add shrimp, light soy sauce, rice wine vinegar and sugar. Stir for a few minutes or until the prawns turn pink and curl up. Add bok choy and sesame oil. Stir-fry continuously for 30 seconds or until bok choy leaves slightly soften but are still crunchy. Remove from heat and serve hot over rice or stir fry noodles.

Serves 2-3.

Adapted from: http://tesathome.com/2011/08/17/bok-choy-with-prawn/

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest