Sauteed shrimps and bok choy
Seasoned simply with garlic, ginger and fish sauce, this lovely seafood and vegetable dish cooks in ten minutes flat. Enjoy with rice for a complete meal.
Servings 2 people
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 leaves 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.
