Chili-garlic shrimp and bok choy

Serving Size

Serves 4

Time

20 minutes

Date

03.28.17 More info+

Make a restaurant-quality Chinese seafood dish at home.

"Many spicy shrimp dishes tend to skew heavy on oily chili pastes and salt," says cookbook author Diana Kuan. "Instead, just a light amount of Sriracha, crushed red pepper flakes, and low sodium-soy sauce add all the flavor you need in this version. Plus, the crunchy bok choy adds a dose of vitamins K, C, and A."

Ingredients

2 teaspoons

low-sodium soy sauce

2 teaspoons

honey or agave nectar

2 teaspoons

Sriracha

½ teaspoon

crushed red pepper flakes

1 pound

baby bok choy

2 tablespoons

vegetable oil

4 cloves

garlic, minced

2 teaspoons

ginger, minced or grated

1 pound

large shrimp, cleaned

Directions

Step 1

In a small bowl, stir together the soy sauce, honey, Sriracha, and crushed red pepper flakes. Set sauce aside.

Step 2

Trim the rough ends from the baby bok choy and separate the stalks. Rinse and dry well with a clean kitchen towel.

Step 3

Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2 minutes, until lightly wilted but still crunchy. Transfer to plate and set aside.

Step 4

In the same wok or skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds, until aromatic. Add the shrimp and stir-fry for 2 minutes, until the outside is pink. Return the bok choy to the pan. Drizzle the sauce over the shrimp and bok choy and stir to coat evenly.