STIR-FRIED BOK CHOY WITH SHRIMP AND OYSTER SAUCE. Also, use medium shrimp for this recipe. In a bowl, whisk together the vinegar and honey (kneading the packet before opening). 1 teaspoon oyster sauce . 7. 1/4 cup Hoisin sauce; DIRECTIONS. If you like, serve it with some quinoa or brown rice or simply just eat the shrimp with bok choy. Peel and roughly chop 2 cloves of garlic. 8. In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. Halve the ribs lengthwise, then cut crosswise into 2-inch pieces. Stir in 1 tsp. Phew. Do this by slicing the lower end of the bok choy crosswise. 6. Add more chili sauce to taste. Add the reserved bok choy and the remaining salt and pepper. 1/2 teaspoon red pepper flakes . The sauce is full of delicious citrus notes from lime and orange juices. 1 tablespoon chili-garlic sauce, or to taste 4 scallions, white and green parts separated and thinly sliced 1 pound baby bok choy, washed and thoroughly dried 1/2 pound snow peas 2 tablespoons rice wine 1 tablespoon soy sauce 1/2 cup toasted chopped cashews Cooked white or brown rice for serving Toasted sesame seeds for garnish. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a … Serve over cauliflower fried rice. 4 cups frozen white rice. Add the white wine to the pan, cover and lower the heat to steam the bok choy for about 2 minutes. I need to make that for the blog! 3 garlic cloves, minced . Add shrimp mixture and toss until coated. Heat wok until almost smoking and add oil. I’ve made Spicy Thai Shrimp & Baby Bok Choy Stir-Fry a couple of times now and we really enjoy it. Put in shrimp and cook about a minute, then add bok choy. And if you know me, you know that my favorite stir-fry of all time is Lomo Saltado, a Peruvian recipe. Place bok choy on plates or serving platter. This will set the leaves apart. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. STEP THREE. Garnish with green onions and sesame seeds and serve with steamed rice. Lime wedges, for serving. Pour 1/4 cup (2 oz ladle) of sauce around and over the shrimp. Stir fry until bok choy about 3 minutes or until bok choy has wilted. Stir in shrimp, garlic and ginger sauce, and ¼ tsp. Directions. Turn the heat back up to medium high, move the bok choy to the sides of the pan and add shrimp. salt until combined and heated through, 30-60 seconds. There’s always Peking duck with the thin pancakes, a few chicken, beef, and pork dishes, accompanied by an assortment of stir-fried vegetables.The crowning moment of the feast is the lobster dish with the aromatic ginger and leek sauce. 1 to 1 1/2 cups snow peas (OR baby bok choy) 1 stalk celery (thinly sliced) 1 tbsp. Add shrimp and cook for 4-5 minutes. Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. sugar, salt and pepper. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. The bok choy leaves were added last, really just to wilt, and the shrimp were re-warmed and stirred into the mix. 1/4 lb large shrimp (prawns) peeled, deveined; 1 sm red bell pepper cut 1 1/2" cubes; 1/4 lb fresh shiitake mushrooms stemmed and sliced; 3/4 lb baby bok choy cut into 2" … 8 oz}, thawed and peeled; 5 large bok choy leaves {or 3-4 baby bok choy heads}, chopped; 2-3 carrots, thinly sliced; 4-5 large mushrooms, chopped; 2-3 green onions, chopped; lemon ginger sauce ingredients: 2, 1-2″ chunks ginger {or 1 tsp ginger powder} 1 fresh lemon; 2 tbsp extra virgin olive oil; 2 cloves garlic, chopped chicken broth • 1 tbsp. Return the pan to medium. Return the pan to medium heat. 6. While cooking, heat 1 tablespoon of olive oil in a separate skillet and then add shrimp in a single layer. Cook for 4 minutes. Transfer the beef, shrimp and any juices to a plate. Heat a large wok over high heat until a drop of water sizzles on contact. Serve over steamed rice or Asian noodles. To Serve: Portion 1/2 cup ( #8 scoop) of rice in middle of a plate. Also be sure to check out Cynthia’s book because there are SO many good looking recipes. The ‘XO’ comes from the same denotation assigned to cognac, “extra old”, even though this sauce doesn’t use cognac in the creation of it. Stir-fry 2 minutes. The noodles were stir fried with a little oil, and then topped with the sauce. The nutty bok choy is tender but still has a little bite and the whole dish gets a lift from Serrano chiles and a mix of fresh herbs. soy sauce 2 tbsp. Stir in bok choy, yellow pepper and shrimp, then add salad dressing (recipe below) and oyster sauce. Drain any liquid from the skillet and add bok choy to bowl with shrimp. In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture. Bok Choy and Shrimp with Teriyaki Sauce (rice with junk) Ingredients. It uses dried seafood such as scallops and shrimp, along with dried ham. 5. olive oil and bok choy stems to hot pan and stir occasionally until lightly browned, 2-3 minutes. cooking oil 1 1/2 tbsp. 1 1/2 pounds baby bok choy, trimmed and halved lengthwise . Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat. Stir in the cornstarch mixture. Pour the remaining marinade over the shrimp and bok choy, and saute for 1-2 more minutes. Add 1 tsp. Serves 2 to 4. YAS: Ginger Shrimp Stir-Fry with Garlic Bok Choy!! fish sauce Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. corn starch 1/4 cup water Optional: sesame seeds For Sweet & Sour Sauce: 2 cans/28 oz./348 mL canned pineapple (chunks packed in juice) 1/2 cup vinegar (white, OR red wine vinegar) 3/4 cup sugar (white) 2 tbsp. Kosher salt, to taste . Combine the sliced carrots and chopped bok choy stems in a bowl. Cover and cook according to package directions. Add the sweet pepper and baby bok choy; sauté, stirring occasionally, 4 to 6 minutes, until crisp-tender.Add the edamame and ½ the ginger; sauté, stirring frequently, 1 to 2 minutes, until fragrant; season with ⅓ of the spice blend and S&P to taste. Transfer to a bowl and set aside in a warm spot. Remove from burner. bok choy • 2 tbsp. A few notes before you start cooking Sauteed Bok Choy with Shrimp; make sure that the bok choy leaves are separated from each other. STEP FOUR. Add sauce, mix through well and serve on rice. Step 3 Stir in the soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute. Separate the bok choy leaves from the white ribs. Watch the color and shape of the shrimp to avoid overcooking. Add the shrimp into bok choy and toss to combine. 4 scallions, diced (white and green parts), reserve 1/2 for the garnish . Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. 2 teaspoons grated ginger . Mix together Hoisin, soy, and chili sauce and set aside. In a small bowl, whisk together the broth, oyster sauce, soy sauce, cornstarch, sesame oil, and rice wine. It might be more convenient if you buy frozen packaged shrimp from the grocery. Cook for 2-3 minutes, stirring occasionally. While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. To Serve: Toss shrimp in mayonnaise sauce. Push the bok choy up to the sides of the wok and add the sauce in the middle. Once cooked, fluff rice with a fork and stir in kimchi. Every Christmas, my dad organizes the company holiday party at one of the nicer Chinese restaurants in town. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Give the cornstarch and water mixture and quick re-stir and then add it to the sauce, stirring rapidly to thicken. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Serves 2 to 3. Tear each leaf into 2 or 3 pieces. 12 large shrimp {approx. While shrimp cooks, heat the oil until hot but not smoking in a large skillet. Arrange 5 shrimp around the rice. Turn up the heat to bring to a boil. FOR SAUCE; 2 tablespoons low-sodium soy sauce . With my best layed plans, I made an amazing dish: reduced OJ for concentrate-soy for oyster sauce-rice vinegar for white wine-ground ginger for fresh-salmon for shrimp. Add bok choy leaves and stir constantly until leaves are wilted, 1-2 minutes. It is most certainly a luxury item. Stir in snow peas and green onion and stir-fry 1 minute. Pepper, to taste . Add Chef Myron’s Tangy Teriyaki Sauce, bok choy, broccoli, carrot, and red pepper to the skillet and saute for 3-4 minutes. Add 2 small heads of cooked bok choy. From "Eating Local," by Sur la Table and Janet Fletcher. It will save you time cleaning and … Cook for about 1 minute on each side, or until the shrimp is seared and cooked through. 3/4 cup low-sodium chicken broth . Add ginger, scallions, and garlic and bok choy. Remove lid and continue to simmer until wine is mostly gone, about 4 minutes. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. I removed all of that to a bowl that was kept warm next to the stove so that I could add the cooked and drained noodles to the wok. 1 1/4 pounds peeled and deveined large shrimp. It is a light and delicious dish that doesn’t skimp on flavor. Kosher salt. • 1 lb. 1 head of bok choy, sliced 1 carrot, diced 6 – 8 ounces of mushrooms, sliced 1 lb of shrimp, shelled and deveined (brown gulf shrimp preferred) 1 ounce fresh ginger, peeled and diced fine 1 tsp fresh garlic, minced 1 Tbl sesame oil 5 Tbl teriyaki sauce 1 tablespoon oil (vegetable oil) 1 to 2 teaspoons sesame oil . 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