A quick-to-bring-together meal for a busy night, this stir fry is healthy and extremely tasty. The sauce is light and flavorful; a good balance between sweet, salty, and aromatic. I would recommend using 26/30 shrimp or a tad larger as anything smaller will get lost in the stir fry. When I am cooking a dish where the shrimp will be mixed with other ingredients, 26/30 is my favorite size as it is large enough to stand on it's own but not so large as to overshadow all of the other ingredients. If you do not like shrimp or prefer a different protein, this recipe would work just as well with thinly sliced beef, chicken, or tofu. Enjoy!
Makes 4 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Ingredients for sauce:
*1/4 cup chicken broth
*1/4 cup soy sauce
*2 tablespoons honey
*2 teaspoons sesame oil
*3 cloves of garlic, minced
*2 tablespoons ginger, minced
*2 teaspoons cornstarch
Ingredients for stir fry:
*1 tablespoon canola oil
*1 bunch of asparagus, bottoms trimmed off, cut into 2-inch pieces
*2 green bell peppers, thinly sliced
*2 bunches of bok choy, cut the white bottoms from the leafy green tops and place in two separate piles. Slice the greens in half and chop the white bottoms into 1-inch pieces.
*1 pound of shrimp, deveined and peeled
*Cilantro, chopped for serving
*Sprinkle of sesame seeds for serving
*Cooked Jasmine Rice for serving
Preparation of sauce:
*Combine all sauce ingredients into a glass jar and screw lid on tightly.
*Shake well until ingredients are fully combined (if wanted you can add ingredients to a small bowl and use a whisk to stir)
Preparation:
*Place a large skillet over medium-high heat and add canola oil.
*Once oil is hot add the asparagus and bell pepper. Cook for 3 minutes, stirring occasionally. *Add white bottoms of bok choy and cook for 2 minutes.
*Add the shrimp and sauté for 3 minutes or until they have a light pink hue throughout.
*Pour the sauce into the pan and add the green leafy tops of the bok choy. Stir to combine, and bring the sauce to a simmer. Stir occasionally for about 5 minutes or until the sauce has thickened and the vegetables and shrimp are fully cooked.
*Serve immediately over jasmine rice with cilantro and sesame seeds to garnish. Enjoy!
Recipe Creator - Alina Gersib