Careme

Ingredients

• Large peeled and deveined shrimp raw 31/40 1 lb $7.99/lb sale
• Bok choy 1 lb, chopped $2.49/lb
• Greenhouse grown fresh tri-color peppers 2 peppers, sliced $6.00
• Carrots 1/2 lb, thinly sliced $1.69/lb
• Jumbo white onion 1/2 lb, sliced $1.99/lb
• Ginger root 1 tablespoon grated $4.99/lb
• Garlic 2 cloves, minced $1.50 each bulb
• Organic cilantro 2 tablespoons chopped, optional $1.99
• Soy sauce 2 tablespoons pantry
• Olive oil or neutral oil 1 tablespoon pantry
• Cooked rice 2 cups, for serving pantry

Instructions

1. Prep 1 lb sale peeled and deveined shrimp by patting dry. Chop 1 lb bok choy, keeping stems and leaves together. Slice 2 tri-color peppers, slice 1/2 lb carrots thinly, slice 1/2 lb white onion, grate 1 tablespoon ginger root, mince 2 garlic cloves, and chop 2 tablespoons cilantro if using. Have 2 cups cooked rice ready for serving.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat on the stove. Add the 1 lb sale shrimp in a single layer, season lightly with salt and pepper, and cook about 1 minute per side until just pink. Remove to a plate so they do not overcook.
3. Add the sliced 1/2 lb white onion, 1/2 lb carrots, and 2 sliced peppers to the hot pan. Stir-fry 4 to 5 minutes until crisp-tender and lightly charred in spots.
4. Add the chopped 1 lb bok choy stems and leaves, the 1 tablespoon grated ginger, and the 2 minced garlic cloves. Stir-fry 2 to 3 minutes until the bok choy wilts and the pan smells fragrant.
5. Return the shrimp to the skillet and add 2 tablespoons soy sauce plus 2 tablespoons water. Toss for 1 minute until the shrimp are fully cooked and glazed and the vegetables are coated.
6. Taste and adjust with extra soy sauce or black pepper if needed. Scatter with the chopped 2 tablespoons cilantro if using.
7. Serve the ginger shrimp stir-fry over 2 cups cooked rice.
8. Wine note: an off-dry Riesling is terrific with ginger and shrimp, while Sauvignon Blanc brings a fresher, greener edge that suits the bok choy and peppers.