Shrimp Bok Choy Noodles In A Seasoned Broth Food

SHRIMP AND BOK CHOY STIR-FRY

Steps:

• Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
• Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
• Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

SHRIMP AND BOK CHOY WITH NOODLES

Steps:

• In a small bowl, whisk the broth, soy sauce, mirin and cornstarch slurry.
• Heat a nonstick wok untl very hot (3 minutes).
• Add canola oil, ginger, garlic and red pepper. Stir fry until fragrant (20 seconds).
• Add onion and mushroom. Stir fry until lightly browned (3 minutes).
• Add bok choy and cook until the leaves are wilted and stems are crisp-tender (2 minutes).
• Add shrimp and stir-fry until pink and curled (nearly cooked through) (3 minutes).
• Stir the sauce, then stir it into the wok. Cook until slightly thickened (2 minutes).
• Transfer the shrimp and bok choy mix into a medium serving bowl and garnish with the crispy noodles.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over med-high heat.
• Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
• Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
• Add in the shrimp and noodles; cook for 3 minutes.
• Add in the scallions; cook for 2 minutes.
• Turn off the heat and let the soup sit for 2-3 minutes more.
• Adjust seasoning and serve.

SHRIMP, BOK CHOY & NOODLES IN A SEASONED BROTH

Steps:

• Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
• Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
• Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
• Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
• Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!