Orange Ginger Shrimp with Roasted Bok Choy with sticky rice




  • Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 1 teaspoon cornstarch
  • 1/3 cup plus 2 teaspoons orange juice, divided
  • 1 tablespoon dry sherry (or Chinese rice wine)
  • 1/4 teaspoon sriracha, chili garlic sauce or Tabasco
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger, finely chopped
  • 3 or 4 scallions, chopped
Preparation:
In a small bowl, combine the shrimp, cornstarch and 2 teaspoons of the orange juice. Toss to coat and set aside.
Whisk the remaining 1/3 cup orange juice, sherry and sriracha together in a small bowl and set aside.
Heat the vegetable oil in a large pan over high heat. Add the ginger and stir-fry for about 1 minute, until fragrant. Add the shrimp and continue cooking just until it turns opaque, about 1-1/2 minutes. Add the orange juice mixture and continue cooking until the sauce starts to thicken. Stir in the scallions and serve.

While you prepare the shrimp, cook up some steamed white rice and the roasted baby bok choy recipe below.

Roasted Baby Bok Choy:
Preheat the oven to 450°F. Arrange 4 heads of baby bok choy (about 1 to 1-1/4 lbs) on a baking sheet coated with nonstick spray. Brush on all sides with sesame oil (or vegetable oil), season with salt and pepper and roast for 8 to 10 minutes, turning once or twice until wilted and tender.

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