Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  12 oz, thawed if frozen and patted dry $6.00
• Organic Baby Bok Choy

  10–12 oz, stems and leaves separated, chopped $3.99
• Mahatma Thai Fragrant Jasmine Rice

  1/2 cup dry rice $3.99
• Fresh Sweet Corn on the Cob-Each

  1 ear, kernels cut from cob $1.25
• Green Onions

  3 green onions, sliced; whites and greens separated $1.50
• Ginger Root

  1 tablespoon grated $4.99
• Garlic

  2 cloves, minced $0.99
• Fresh Organic Limes - Each

  1 lime, juiced $1.50
• Simple Truth Organic® Basil

  1/3 cup leaves, torn $2.79
• Neutral oil

  1 1/2 tablespoons
• Soy sauce

  1 tablespoon
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Crushed red pepper or sliced fresh chile

  to taste

Instructions

1. Rinse the jasmine rice, then cook it with 3/4 cup water and a pinch of salt in a small covered saucepan; simmer gently until tender, about 15 minutes, then let it stand covered while you stir-fry.
2. Prep the vegetables and sauce: chop the baby bok choy with stems and leaves kept separate, cut the corn from the cob, slice the green onions, grate the ginger, mince the garlic, and whisk soy sauce, fish sauce, lime juice, brown sugar, cornstarch, 2 tablespoons water, and chile in a small bowl.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering; add the shrimp in one layer and cook 1–2 minutes per side until just pink and nearly opaque, then transfer to a plate.
4. Add the remaining 1/2 tablespoon oil to the pan, then stir-fry the bok choy stems, corn kernels, and green onion whites for 2–3 minutes until crisp-tender and lightly browned at the edges.
5. Add the garlic and ginger and stir for 30 seconds, then add the bok choy leaves and toss until just wilted, about 1 minute.
6. Return the shrimp to the pan, pour in the sauce, and toss for 1–2 minutes until glossy and the shrimp are fully opaque and cooked through.
7. Fluff the rice and divide it between two bowls; spoon the shrimp, bok choy, and corn over the top, then finish with green onion tops, torn basil, and extra lime if desired.