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Sauteed shrimps and bok choy
Two tips for a truly delicious seafood and vegetable dish: Don't overcook the shrimps. Don't overcook the bok choy.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
12 to 14
large
shrimps
peeled and deveined
1
tablespoon
cooking oil
1
shallot
peeled and thinly sliced
8
cherry tomatoes
halved
½
teaspoon
chopped garlic
½
teaspoon
grated ginger
1
teaspoon
fish sauce
you may need more
10 to 12
bok choy
with the stalks
½
teaspoon
sugar
¼
teaspoon
ground black pepper
Instructions
Place the shrimps between stacks of paper towels and press down lightly to remove excess moisture.
Cut the bok choy into one-inch slices; separate the stalks from the leafy portions.
Heat the cooking oil in a pan.
Saute the shallot, tomatoes, garlic and ginger with half of the fish sauce and half of the pepper until the vegetables are just starting to soften.
Add the bok choy stalks (they take longer to cook than the shrimps) and continue sauteeing for a minute.
Spread the shrimps in the pan and cook without moving them for a minute.
Drizzle in the rest of the fish sauce, sprinkle in the rest of the pepper and all of the sugar.
Stir the contents of the pan and cook until the shrimps have
almost
completely changed color.
Add the bok choy leaves to the shrimps. Cook, tossing, until the leaves are wilted.
Taste and adjust the seasonings, if needed.
Serve your sauteed shrimps and bok choy immediately.