Careme

Ingredients

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

  12 oz $6.00
• Bok Choy

  8 oz, chopped with stems and leaves separated $2.99
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut from cobs $0.75
• Simple Truth Organic® Jasmine Rice

  2/3 cup dry $4.99
• Green Onions

  2, sliced; whites and greens separated $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon minced $3.99
• Garlic

  2 cloves, minced $0.79
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons
• Neutral cooking oil

  1 tablespoon, divided
• Toasted sesame oil

  1 teaspoon
• Sugar

  1/2 teaspoon
• White or black pepper

  to taste

Instructions

1. Rinse the jasmine rice, then cook it with 1 cup water and a pinch of salt; bring to a simmer, cover, cook 15 minutes, then let stand off heat 5 minutes while you stir-fry.
2. Pat the shrimp very dry. Chop the bok choy, keeping crunchy stems separate from leafy tops; cut kernels from the corn, slice green onions, and mince the ginger and garlic.
3. In a small bowl, whisk soy sauce, rice vinegar, cornstarch, sugar, sesame oil, 3 tablespoons water, and a pinch of pepper until smooth.
4. Heat a large wok or skillet over high heat until very hot. Add 1/2 tablespoon neutral oil, then stir-fry the shrimp in a single layer for 1 to 2 minutes per side, just until pink and nearly cooked through; transfer to a plate.
5. Add the remaining 1/2 tablespoon oil to the pan. Stir-fry bok choy stems and corn for 3 minutes, then add garlic, ginger, and green onion whites and cook 30 seconds until fragrant.
6. Add bok choy leaves and return the shrimp to the pan. Pour in the sauce and toss 1 to 2 minutes, until the sauce turns glossy, the greens wilt, and the shrimp reach 145°F.
7. Fluff the rice and divide between two bowls. Spoon the shrimp, bok choy, and corn over the rice, then finish with sliced green onion greens and serve hot.