Scallion Ginger Shrimp and Bok Choy
Looking for a quick, easy, and tasty dinner option? This recipe cooks up in less than 10 minutes! Serve over white rice to complete you meal.
Makes
Serving size
Ingredients
1 pound shrimp, deveined and peeled
2 tablespoons canola oil
1 cup scallion (whites and greens), chopped
3 cloves of garlic, minced
1½ tablespoons ginger, peeled and minced
2 cups bok choy, trimmed and thinly sliced
2 teaspoons soy sauce, low sodium
¼ teaspoon pepper
1 tablespoon water
Instructions
- Dry shrimp on a paper towel lined plate removing as much moisture as possible.
- Heat a large pan or wok over high heat until hot then add oil. Add ginger and cook for 30 seconds over high heat.
- Add scallions and garlic, stir, and cook until fragrant, about 30 seconds.
- Add shrimp, stir to coat, and cook until pink but not cooked through, 1-2 minutes.
- Stir in bok choy, soy sauce, pepper, and water. Cook until bok choy is tender and shrimp are cooked through, 3-5 minutes.
Cooking Tip
The best way to peel ginger is with a spoon, not a vegetable peeler. Simply use the tip of the spoon to scrape off the thin skin.
Removing moisture from the outside of the shrimp through drying helps to ensure a nice golden crust develops while cooking and adds a delicious caramelized flavor.
Recipe contributed by Angela J. Foo, MS, RDN, CDN
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