• 20minutes
  • 241calories

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Nutrition Info . . .

MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs large shrimp , peeled and deveined

  2. 4 scallions , white and green parts thinly sliced but kept separate

  3. 2 garlic cloves , minced

  4. 2 teaspoons vegetable oil

  5. 2 lbs bok choy , sliced crosswise

  6. 2 tablespoons low sodium soy sauce

  7. 2 teaspoons chili-garlic sauce

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the shrimp, scallion whites, and garlic.

  2. In a wok or large non-stick skillet, heat oil over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turns pink and are cooked through, 3-4 minutes. Transfer to a large bowl.

  3. Return the pan to medium heat. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.

  4. Return the pan to medium. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly just to reheat. Still in scallion greens.


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