As a full time employee, who loves home cooked meals, I am always looking for recipes that are quick and easy…and healthy… AND delicious!  I kid you not, this is one of the easiest and quickest recipes EVER.  And might I add, it’s super healthy too 🙂

Serving Size: 2-3 Serving

Ingredients:

• 1/2 lbs. shrimp, deveined
• 1/2 lbs baby bokchoy (about 8 heads) cut in 1/4 lengthwise
• 1 onion, sliced
• 2 tbsp. fish sauce
• 1 tblsp. fresh ginger, minced (finely grated on a grater)
• 4 cloves garlic, minced
• 5-6 dried red chiles, halved (optional)
• 3 tsp. oil (vegetable or canola… or anything else you have)
• Sea salt and freshly ground black pepper
• 1 tsp. sesame oil (completely optional)

Instructions:

**Note: The trick to making this such a quick recipe is all in the prep work.  Prepare all the ingredients and keep everything within reach and I promise you can make this in a flash.

• Season the shrimp to taste with sea salt and freshly ground black pepper.
• Heat the oil in a large skillet placed over a high heat.
• Add the ginger, garlic, and chiles and stir-fry until fragrant, about 30 seconds.
• Add the shrimp and cook for 1-2 minutes, until opaque.
• Transfer the shrimp to a bowl.
• Add the bok choy and cook for 2 minutes.
• Add the onion to the hot skillet and cook for 30 seconds.
• Return the shrimp to the skillet, add the fish sauce to the pan, stir to combine.
• Add sesame oil, if using, and turn off heat immediately.
• Serve warm with white rice.