A super-fast stir-fry that you can whip together in minutes. Great for lunch.
8 medium shrimp, peeled & deveined - frozen is fine
2 t vegetable oil
1/2 cup sliced bok choy stems
1/2 cup sliced bok choy leaves
1 T Lee Kum Kee Guilin Chili Sauce
3 T water
Heat the oil in a non-stick pan over medium-high heat.
Add the shrimp. If they're frozen, throw 'em in there frozen.
Toss the shrimp around until almost cooked through.
Cut each shimp in half (cross-wise) with your spatula.
Add the bok choy stems and chili sauce.
Toss and stir until the chili sauce is very fragrant.
Add the bok choy leaves and water. Stir until leaves wilt.
Serve over Jasmine rice.
The Johnson Family Cookbook