Careme

Ingredients

• LUKES LOBSTER 51/60 Raw PD Tail Off Shrimp, 12 OZ 1 package 10.99
• Organic Baby Bok Choy 1 bunch/package, ends trimmed and leaves halved lengthwise 2.99
• Organic Sliced White Mushrooms 1 package (about 8 oz) 2.21
• That's Tasty Organic Thai Basil, 0.5 OZ 1 package, leaves picked 2.99
• Organic Green Onion 2 stalks, thinly sliced 1.99
• Lime 1 0.59
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon 3.99
• Maison Riviere Organic Garlic Puree, 2.8 OZ 1 teaspoon 3.99
• rice 1 cup cooked jasmine rice or other white rice
• soy sauce 2 tablespoons
• fish sauce 1 teaspoon
• brown sugar or honey 1 teaspoon
• neutral oil 1 tablespoon
• black pepper 1/4 teaspoon

Instructions

1. Cook enough rice to yield 1 cup cooked jasmine rice, then keep it warm. If you already have cooked rice, fluff it and set aside.
2. Pat dry 1 package shrimp. Trim 1 package baby bok choy and halve the leaves lengthwise. Slice 2 green onions thinly, keeping some green tops for garnish. Have 1 package Thai basil leaves picked and ready. Open 1 package organic sliced white mushrooms.
3. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 teaspoon brown sugar or honey, 1 tablespoon ginger puree, 1 teaspoon garlic puree, the juice of half the lime, and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Add the shrimp in a single layer and cook for 1 minute on the first side and about 30 seconds on the second side, just until starting to turn pink. Remove to a plate so they do not overcook.
5. Add the mushrooms to the same hot skillet and stir-fry 2 to 3 minutes until browned at the edges. Add the bok choy and cook 1 to 2 minutes until the stems brighten and the leaves begin to wilt.
6. Return the shrimp to the skillet. Pour in the prepared sauce and toss everything for 1 to 2 minutes until the shrimp are fully cooked and glossy. Fold in most of the Thai basil and most of the sliced green onion right at the end so they stay vivid and aromatic.
7. Serve the stir-fry over warm rice. Plate the rice in a shallow bowl, mound the shrimp and vegetables over the top, and finish with the remaining basil, green onion, and lime wedges from the remaining half lime for squeezing at the table.