Picture me, standing alongside the dinner table, proudly holding up in the air my chef’s knife in one hand and favorite nonstick cook pan in the other. I am, of course, backlit for effect, with the view angled so that I appear 8 feet tall. Do you need a caption?
That’s how I felt Saturday night after throwing together this quickie stir-fry. A handful of ingredients. On the table in under 20 minutes. And the bonus? 4 out of 5 family members loved it. <fist pump> YES! It’s definitely cool when you start out not sure where a recipe is going, and end up with a winner.
Mild Asian flavors feature in this shrimp and bok choy dish, which is prepared simply and quickly with garlic, ginger, and soy sauce. The sesame seeds are completely optional, though I thought they were a nice touch. I only had them on hand, leftover from last week’s Asian Noodle Salad. Come to think of it, that’s the whole reason I went with this recipe, due to the head of bok choy still in my fridge!
Leftover ingredients = opportunity for greatness :)
Shrimp and Bok Choy Stir Fry
adapted from One Hungry Mama
1 1/2 tablespoons canola oil
2 teaspoons chopped garlic
1 teaspoon ground ginger
1 – 1 1/4 pounds shrimp, peeled and deveined
2 cups bok choy, chopped
3 tablespoons broth or water
2 teaspoons sesame oil
1/2 tablespoons less-sodium soy sauce
roasted sesame seeds (optional)
Heat oil in a large non-stick pan over medium-high heat. Add garlic and ginger and saute for 1 minute, until garlic is golden. Add the bok choy, and toss thoroughly for about 15 seconds to be sure the greens are covered in the garlicky oil.
Add the shrimp, and stir for about 30 seconds to saute. Add the broth and quickly cover. Allow to simmer in the broth for about 2 minutes, until the shrimp are done.
Finish with sesame oil and soy sauce, and sesame seeds, if desired. Serve with rice (like Trader Joe’s Frozen Rice Medley)