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
- 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)
**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.