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My wife and I were in the mood for some Chinese today and I remembered putting a couple of recipes for Chinese dishes in my saved recipe folder. I always try and cook at least two separate dishes when doing Chinese so I pulled this up along with Spicy Pork with Black Beans (pork in a spicy black bean sauce) posted by Barbara Ann Day.
I was not in the mood to run to the store (about 18 miles round trip here in North Idaho) so I substituted Napa Cabbage I already had in the fridge for the Bok Choy. Other than that I stayed with the recipe as posted. I think since both the Napa Cabbage and the Bok Choy have a relatively mild flavor the substitution worked well.
As with the Spicy Pork with Black Beans this was very easy and quick to prepare. The light flavor of the sauce complemented the shrimp nicely. Since I like spicy foods, the red pepper flakes added a nice lite bite on the pallet. The combination of the shrimp and vegetables in this dish paired nicely the heavier pork dish. Oh, and don’t forget the fortune cookie for desert.
 Shrimp and Bok Choy ready to devour |
 mushroom, garlic and onions |
 Bok Choy ready to wilt |
 last stage of cooking. The white of bok choy darkens because of mushrooms and soy sauce |
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This is a light and easy meal and healthy, too. I used onions, but scallions or green onions would do. Fresh ginger, soy sauce and rice vinegar gives it the perfect Asian flavor. The "heat" should be to your taste.
*wash any grit from bok choy and remove just the root. Slice stem and leaves lengthwise, then chop
Порций: 2
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Ингредиенты
- 12 jumbo shrimp, deveined and shell removed
- 1 large bunch Bok Choy
- 8 oz container mushrooms, cleaned, sliced
- 2 cloves garlic
- 1 small onion. sliced thin
- 2 teaspoon fresh ginger grated
- sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- salt
- red pepper flakes
Инструкции
- Heat 1 tablespoon of sesame oil in a large wide skillet or wok.
- Add onions, garlic cloves, and mushrooms
- Sprinkle with salt
- Saute until onions are clear and mushrooms tender
- Add fresh ginger
- Cook 1 minute
- Add Bok Choy
- Saute for 3 minutes
- Add soy sauce, rice vinegar and a drizzle of sesame oil
- Stir
- Add shrimp and stir again.
- Saute 3-4 minutes until shrimp is pink and cooked through
- Sprinkle in crushed red pepper flakes to your taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 106 | |
| Calories from Fat 11 | 10% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 969mg | 40% |
| Potassium 639mg | 18% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.63g | 4% |
| Protein 12.84g | 21% |
