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Prep Time10 minutes
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Cook Time20 minutes
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Serv Size2-3 servings
Stir-fried Orange Shrimp, crisp Bok Choy in a orange sauce over buttery Jasmine rice.
Ingredients
Directions
Make the Jasmine rice first as it takes the longest. Follow the instructions on the packaging. Once the rice is cooked add in a tablespoon of butter (optional but good). The butter makes it creamy and even more delicious.
Shell, devein and remove the tails off of the shrimp. Pat dry with a paper towel and set aside.
Make sauce. In a medium bowl whisk together sweet chili sauce, ginger puree paste, ponzu sauce, orange juice, orange zest and sesame oil. Set aside. Ponzu sauce is a Japanese soy sauce made with citrus fruits and the Sweet Chili Sauce adds a sweet heat to the sauce.
Wash and thinly slice bok choy (Chinese cabbage) and green onions. Add a tablespoon of olive oil to a large skillet on medium heat. Add the bok choy and onions to the skillet, sautéing for a couple of minutes.
Add sauce and shrimp to the skillet. Sautee a couple minutes until shrimp are pink and sauce is hot.
Once shrimp are cooked, remove from the heat.
Add a generous spoonful of rice and top the rice with the Stir-Fried Orange Shrimp and Bok choy. Enjoy!
Conclusion
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