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I made the Shrimp Bok Choy Rice Plate for our Saturday lunch. I love the Shrimp Bok Choy Rice Plate because it has the balanced nutrition I like in a meal. Shrimp, bok choy, and rice are a great combination.
Bok choy is an Asian vegetable with a very mild flavor. I’ve heard people call it Chinese cabbage. Bok choy is rich in vitamins A and C. Bok choy is widely used in Asian cuisine, braised, and in soups and stir-fries.
Wash bok choy and cut into pieces 2 inches long.
Put the shrimp in a seasoning bowl. Marinate it with lemon juice, a pinch of salt, a pinch of white pepper, a pinch of garlic powder. Mix. Cover the bowl and set it in the refrigerator for 20 minutes.
Prepare rice according to package directions, or using a rice cooker.
Put an iron skillet on medium high heat. Add ½ tablespoon olive oil to cover the base. Lay shrimp evenly in the skillet. Sprinkle a dash of black pepper on the shrimp. After 3 minutes, turn the shrimp and sprinkle a dash of black pepper. Fry for 2 minutes, then transfer onto a plate.
After removing the shrimp, add remaining 1 tablepoon olive oil in the skillet. Add bok choy and stir. Sprinkle a dash of salt on the bok choy.
When bok choy wilts, add oyster sauce. We don’t need anything else since there is some black pepper left from cooking the shrimp. Transfer bok choy to a plate.
To serve, place rice on a plate. Add a layer of bok choy. Put the shrimp on top. A good bite has the crunchy bok choy, tender shrimp, and soft rice!
Note: You may use other vegetables like spinach or broccoli to replace bok choy.
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