So this was my first attempt working with Bok Choy. I was a little intimidated because it seems so foreign, but it was actually super easy.
Sorry for the lack of pictures, they met a tragic end with accidental deletion! 😦
My inspiration recipe is from That Oven Feelin’.
Her recipe required a lot of ingredients I definitely did not have because, well, I’m not real comfortable cooking Asian food. So we modified just a bit.
Warning to the heat- challenged….This version is VERY SPICY!
You will need:
1 lb fresh or frozen shrimp
6 heads of bok choy (I am using this to refer to a stalk off the large bok choy; not sure on terminology)
1/4 c GF soy sauce
3 tbsp chili paste
Red Pepper Flakes
2 tbsp Sriracha
1/4 c sugar
2 tbsp. garlic powder
1/4 c olive oil
2 tbsp honey
- In a bowl, mix the soy sauce, Sriracha, red pepper flakes, chili paste, olive oil, garlic powder, honey, salt, pepper, and sugar. Mix well.
- Wash and Chop Bok Choy. I did not know how to do this, so I kinda made it up and it worked great.
3. Throw the chopped bok choy into a pot with a drizzle of olive oil and a bit of salt. Heat over medium-high heat until tender.
4. In a skillet, add the sauce mixture and cook over medium-low heat to reduce and thicken. Stir occasionally.
5. In another skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp and cook until opaque. Then remove from heat, cover, and set aside.
6. Start your rice. *IF you have a rice cooker!!!! IF NOT, MAKE THIS STEP 1*
7. Stalks should be getting tender. Add the spicy sauce and bok choy leaves. Cover and cook over medium-low heat for another 5-7 minutes. You want the stalks to be tender and leaves wilted.
8. Then add shrimp into the pot and cover. Reduce heat to low. Let cook for another 5 minutes or so, or until rice is done. This will allow all juices to mix.
9. When rice is done, you are ready to serve.
10. Serve shrimp bok choy sauce over rice.
Overall, this recipe was semi-successful….it was sooooo spicy! And I should have added more ingredients for variety, like carrots or nuts. Aside from that, the bok choy was very good and a good first recipe!