Sesame-Ginger Bok Choy

This recipe was thrown together quickly tonight to use a variety of things we had on hand from our produce pack, but we thoroughly enjoyed it. Bok choy has such a fresh taste, and it was totally complimented by the nuttiness of the sesame.

1 tsp minced ginger
2 cloves of garlic, minced
1 Tblsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1/4 C Spanish onion, chopped
4 small carrots, chopped
1 C shrimp (we used leftovers, so ours was breaded and cooked)
2 tsp sesame seeds
4 C bok choy, chopped

Combine the first 5 ingredients to make the sauce, and set aside.

Sautee onions and carrot in a wok or a deep non-stick pan over medium heat. Once both begin to soften and turn a bright colour, add shrimp. Stir occasionally for 2-3 minutes as shrimp warms. Stir in sesame seeds. Top with half of bok choy, but do not stir to incorporate right away - let the bok choy steam over the rest of the mixture for several minutes first. Stir to incorporate, and top with the remaining bok choy - again, allowing to steam for several minutes before incorporating. Stir in sauce, and cook for an additional 3-4 minutes. Serve over rice.

Please forgive the photo: the lighting was poor...and I was too hungry
to fuss with it!

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