Careme

Ingredients

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

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

  1 lb $3.99
• Mahatma Thai Fragrant Jasmine Rice

  3/4 cup uncooked $3.99
• Green Onions

  3, sliced; whites and greens separated $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon minced $4.99
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 tablespoon
• Cornstarch

  1 teaspoon, plus 1 teaspoon for shrimp
• Neutral cooking oil

  2 tablespoons
• Brown sugar or honey

  1 teaspoon
• Toasted sesame oil

  1 teaspoon, optional

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then rest off heat while you stir-fry.
2. If the shrimp is still frozen, quick-thaw it in a sealed bag under cold running water for 10 minutes, then pat very dry; toss with 1 teaspoon cornstarch and a small pinch of salt.
3. Trim the baby bok choy, separate larger leaves, and halve or quarter the thick cores lengthwise; rinse well and dry. Mince the garlic and ginger, and slice the green onions, keeping white and green parts separate.
4. Mix the sauce in a bowl: soy sauce, rice vinegar, brown sugar or honey, 1 teaspoon cornstarch, 3 tablespoons water, and sesame oil if using.
5. Heat a large skillet or wok over medium-high heat until hot, add 1 tablespoon oil, then stir-fry the shrimp for 1–2 minutes per side until just pink and opaque; transfer to a plate.
6. Add the remaining 1 tablespoon oil to the skillet, then stir-fry the bok choy stems and green onion whites for 2 minutes; add the leafy tops, garlic, and ginger, and cook 1–2 minutes more until bright green and tender-crisp.
7. Return the shrimp to the pan, pour in the sauce, and toss for 30–60 seconds until glossy and lightly thickened; the shrimp should be fully opaque and cooked through.
8. Fluff the rice, spoon it into two bowls, top with the shrimp and baby bok choy stir-fry, and finish with the reserved green onion greens.