·2 teaspoons low-sodium soy sauce
·2 teaspoons honey or agave nectar
·2 teaspoons Sriracha
·½ teaspoon crushed red peppers
·1 pound baby bok choy
·2 tablespoons vegetable oil
·4 cloves garlic, minced
·2 teaspoons ginger, grated
·1 pound large shrimp, cleaned
In a small bowl, stir together the soy sauce, honey, Sriracha, and crushed red pepper flakes. Set sauce aside. Trim the rough ends from the baby bok choy and separate the stalks. Rinse and dry well with a clean kitchen towel. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2 minutes, or until lightly wilted but still crunchy. Set aside. In the same wok or skillet, heat remaining 1 tablespoon of vegetable oil over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds, until aromatic. Add shrimp and stir-fry for 2 minutes, or until the outside is pink. Return bok choy to the pan. Drizzle sauce over shrimp and bok choy. Stir to coat evenly. Transfer to a platter and enjoy!
Barra Organics deliver fabulous fresh produce to our door every week. Lots of great staples and a few surprises that get us to be a bit more adventurous with our cooking. We highly recommend Barra.
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