Skip the takeout and whip up this quick Chinese-style meal of stir-fried shrimp, steamed rice and oven-roasted baby bok choy.
- 1 lb shrimp, peeled and deveined
- 1 teaspoon cornstarch
- 1/3 cup plus 2 teaspoons orange juice, divided
- 1 tablespoon dry sherry (or Chinese rice wine)
- 1/4 teaspoon sriracha, chili garlic sauce or Tabasco
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, finely chopped
- 3 or 4 scallions, chopped
In a small bowl, combine the shrimp, cornstarch and 2 teaspoons of the orange juice. Toss to coat and set aside.
Whisk the remaining 1/3 cup orange juice, sherry and sriracha together in a small bowl and set aside.
Heat the vegetable oil in a large pan over high heat. Add the ginger and stir-fry for about 1 minute, until fragrant. Add the shrimp and continue cooking just until it turns opaque, about 1-1/2 minutes. Add the orange juice mixture and continue cooking until the sauce starts to thicken. Stir in the scallions and serve.
Makes 4 servings
To complete the meal:
While you prepare the shrimp, cook up some steamed white rice and the roasted baby bok choy recipe below.
Roasted Baby Bok Choy:
Preheat the oven to 450°F. Arrange 4 heads of baby bok choy (about 1 to 1-1/4 lbs) on a baking sheet coated with nonstick spray. Brush on all sides with sesame oil (or vegetable oil), season with salt and pepper and roast for 8 to 10 minutes, turning once or twice until wilted and tender.