Careme

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb 7.99
• Bok Choy 1 lb 2.49
• Snow Peas 1/2 lb 4.99
• Fresh Large Green Bell Pepper 1 pepper 1.50
• Jumbo Yellow Onions 1/2 lb 1.49
• Ginger Root 1 tablespoon, minced 4.99
• Garlic 3 cloves 1.50
• Green Onions 2 stalks 1.50
• Russet Potato 1 lb 1.29
• soy sauce 3 tablespoons
• rice vinegar 1 tablespoon
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• neutral oil 2 tablespoons
• sesame oil 1 teaspoon
• red pepper flakes optional pinch

Instructions

1. Peel 1 pound raw shrimp if needed and pat dry. In a bowl, toss the shrimp with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Let it stand while you prep the vegetables.
2. Wash 1 pound bok choy and cut it lengthwise into bite-size pieces, keeping the stems and greens together. Trim 1/2 pound snow peas. Slice 1 large green bell pepper into thin strips. Thinly slice 1/2 pound yellow onion. Mince 1 tablespoon ginger and 3 garlic cloves. Slice 2 green onions on a bias for garnish.
3. Cut 1 pound russet potato into thin matchsticks. Rinse and dry well. Heat a skillet over medium-high heat with 1 tablespoon neutral oil. Cook the potato matchsticks with a pinch of salt, turning occasionally, until browned and tender-crisp, about 8 to 10 minutes. Transfer to a plate; these act like a crisp starch side.
4. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 3 tablespoons water.
5. Heat a wok or large skillet over high heat. Add 1 tablespoon neutral oil. Add the 1 pound shrimp in a single layer and cook 1 to 2 minutes per side until just pink. Remove to a plate so they stay juicy.
6. Add the sliced 1/2 pound yellow onion and 1 large green bell pepper to the hot pan. Stir-fry 2 minutes. Add the 1 pound bok choy, 1/2 pound snow peas, 1 tablespoon minced ginger, and 3 minced garlic cloves. Stir-fry another 2 to 3 minutes until the vegetables are vivid and crisp-tender.
7. Pour in the sauce mixture and toss until glossy and lightly thickened, about 1 minute. Return the shrimp to the pan and coat everything evenly. Add a pinch of red pepper flakes if you want heat.
8. Twirl a nest of the crisp potato matchsticks onto each plate. Spoon the shrimp stir-fry beside and partly over them so the potatoes keep some crunch. Scatter with the sliced green onions for a fresh finish.