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Shrimp, bok choy and snow pea stir-fry

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Shrimp, bok choy and snow pea stir-fry
We've found that bok choy combines perfectly with snow peas and shrimp. So, not surprisingly, this is one of our favorite stir-fry dishes.

1 cup long-grain rice
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 tablespoon water
1 teaspoon sesame oil
½ tablespoon brown sugar
2 tablespoons peanut or canola oil
16 large uncooked shrimp (prawns)—peeled
1 red pepper (capsicum)—julienned
1 bunch bok choy—leaves separated and chopped
16 snow peas—trimmed and halved on the diagonal
2 cloves garlic—crushed


COOK the rice. MIX together the oyster sauce, soy sauce, Chinese rice wine, water, sesame oil and sugar in a small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the red pepper for 2 minutes. ADD the bok choy and snow peas and stir-fry for 4 minutes. ADD the garlic and stir-fry for a minute, then return the shrimp to the wok. ADD the sauce mixture and mix to heat through. SERVE with rice.



  Shrimp and Crab Stir-Fry. Stir-fried shrimp, crab, bamboo shoots and vegetables combined with a traditional Chinese oyster sauce.


  Stir-Fried Tofu with Bok Choy and Red Pepper. Soy-marinated tofu stir-fried with bok choy and red pepper and combined with Chinese oyster sauce.


  Shrimp and Mushroom Laksa. This is our version of laksa, or spicy Malaysian noodle soup. The soft texture and mild flavor of button mushrooms complement the shrimp extremely well, and they also act like a sponge, soaking up the spicy soup.


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