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Sauteed Shrimp with Baby Bok Choy

9 January 2009


So, while I was at the grocery store the other day I saw these cute little baby bok choy’s.  I’ve never had bok choy, but they looked so fresh and sweet.  So I picked up a handful of them.  And then I thought “hey, shrimp might go with bok choy”…like I know what “goes” with a vegetable I have never tasted.  But I picked up a handful of them (the butchers, plastic gloved, handful).

When I got home, I scoured the fridge for additional bok choy-y veggies to make a stir-fry.  The end result was pretty good, although I think I’d have added a little more ginger, and maybe even a little balsamic vinegar.

Sauteed Shrimp with Baby Bok Choy

2 TB olive oil (you may need to add a little more as you add shrimps)

3 gloves garlic, minced

1 tsp salt

small-ish handful of mushrooms, chopped

7-8 pearl onions, sliced (maybe some more of these)

grated fresh ginger, about a thumb-knuckle worth (I’d add more of this, actually)

a nice handful of deveined shrimps

4 baby bok choy’s, rough chopped

Heat up the oil (in a wok if you have one), add teh garlic, salt, mushrooms, onions and ginger.  After those are all caramelized, add the shrimp and cook half-way through.  Add bok choy and sautee until the veggies are just tender.  You can serve over rice if you like, or just attack it with a fork.

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