I can’t seem to get enough Bok Choy lately. Maybe it is mid winter and I am growing tired of the usual winter veggies, maybe it is the fact that it is so simple to make, whatever the reason I am loving it!
1 lb shrimp, uncooked, peeled & deveined
4 – 6 bunches of bok choy
12 oz sliced mushrooms
1/4 cup thinly sliced fresh Ginger
1 bunch of green onions, chopped
3 cloves garlic, thinly sliced
1/2 c chicken stock
2 TBSP soy sauce
2 tsp Chinese chili garlic sauce
In a large non stick skillet, heat 1 tsp peanut oil over medium heat. Add mushrooms and sauté until golden, if the pan gets dry add a little chicken stock. Remove mushrooms from pan, wipe out pan with a paper towel.
In a bowl, combine 1/2 chicken stock, soy sauce and garlic sauce, set aside.
Add 1 tsp peanut oil to pan over medium high heat, once shimmery, add ginger and garlic, cook for 1 min. Add green onions, shrimp, bok choy, mushrooms, and sauce cook until shrimp are pink, stir frequently.
Serves 2 – 4.