Careme

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced)

  1 lb $7.99
• Bok Choy

  1 lb $2.49
• Fresh Yellow Bell Pepper

  1 ct $2.00
• Fresh Large Green Bell Pepper

  1 ct $1.50
• Ginger Root

  1-inch piece $4.99
• Garlic

  2 cloves $1.50
• Green Onions

  4 $1.50
• neutral oil

  2 tbsp
• soy sauce

  2 tbsp
• fish sauce

  1 tsp optional
• brown sugar or honey

  1 tsp
• cornstarch

  1 1/2 tsp
• lime

  1
• jasmine rice

  1 cup cooked dry measure
• red pepper flakes

  to taste
• black pepper

  to taste

Instructions

1. Cook 1 cup jasmine rice according to package directions and keep warm.
2. While the rice cooks, pat the 1 pound shrimp dry. Trim the base from 1 pound bok choy, then separate the stems from the leafy tops and slice both into bite-size pieces. Thinly slice 1 yellow bell pepper and 1 green bell pepper. Mince the 1-inch piece of ginger and 2 garlic cloves. Thinly slice 4 green onions, separating the white and green parts. Cut 1 lime into wedges.
3. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon fish sauce if using, 1 teaspoon brown sugar or honey, 1 1/2 teaspoons cornstarch, and 3 tablespoons water until smooth.
4. Season the shrimp lightly with black pepper and a small pinch of red pepper flakes.
5. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side until just pink and nearly cooked through. Transfer to a plate.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the green onion whites, minced ginger, and garlic. Stir for about 20 to 30 seconds until fragrant.
7. Add the sliced peppers and bok choy stems. Stir-fry for 2 to 3 minutes until crisp-tender. Add the bok choy leaves and cook 1 minute more until just wilted.
8. Return the shrimp to the skillet. Stir the sauce again, then pour it in. Toss everything for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the shrimp and vegetables. Squeeze in a lime wedge off the heat and toss once more.
9. Serve over the warm rice and finish with the green onion tops and extra lime wedges on the side.