Spicy Shrimp With Asparagus Bok Choy Recipes

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SHRIMP AND VEGGIE CHEAT SHEET WITH HOISIN DRESSING



Shrimp and Veggie Cheat Sheet with Hoisin Dressing image

Hoisin is a Chinese sauce made of soybeans. It has a strong flavor: it's a little sweet, a little salty, a little umami. It's kind of like a Chinese barbecue sauce!

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound jumbo shrimp (21/25), peeled, deveined, tails off
Kosher salt and freshly ground black pepper
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 large clove garlic, grated
1/4 cup vegetable oil
12 ounces baby bok choy (3 to 5 heads, depending on the size), halved lengthwise
1 red bell pepper, cut into 1/2-inch strips
4 cups cooked brown rice, or any grain you like, such as quinoa
1 tablespoon sesame seeds
4 scallions, thinly sliced
1/4 cup chopped peanuts
1 cup crunchy chow mein noodles
1/4 cup fresh cilantro, chopped
Sriracha, if desired

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside.
  • Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.)
  • Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm!

SHRIMP AND BOK CHOY STIR-FRY



Shrimp and Bok Choy Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup barbecue sauce
1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
3 tablespoons vegetable oil
1 1/4 pounds peeled and deveined large shrimp
Kosher salt
1 1/2 pounds baby bok choy, trimmed and halved lengthwise
4 cups frozen white rice
Lime wedges, for serving

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.

STIR-FRIED SPICY ASPARAGUS



Stir-Fried Spicy Asparagus image

Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.

Provided by David Tanis

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
  • In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
  • Transfer to a serving platter and scatter leaves on top. Serve immediately.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS



Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers image

Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 39m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
16 large shrimp (shelled and deveined)
2 tablespoons minced garlic
3 bell peppers, one each of red,yellow and green,seeded and diced
6 large shiitake mushrooms, stemmed and sliced
1 small bok choy, trimmed of outer leaves and chopped
1 cup sliced canned water chestnut
2 tablespoons soy sauce
1 cup chicken stock
4 scallions
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lemon juice

Steps:

  • Heat the canola oil in a large wok or saute pan.
  • When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
  • Remove the shrimp from the pan and set aside.
  • Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
  • Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
  • Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
  • Serve immediately.

BOK CHOY AND ASPARAGUS STIR-FRY



Bok Choy and Asparagus Stir-Fry image

Simple, quick, and easy asparagus and bok choy stir-fry! Serve over rice or noodles.

Provided by Tanya S.

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 17

1 teaspoon water, or as needed
1 teaspoon cornstarch, or more as needed
½ cup low-sodium beef broth
½ cup low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons wine vinegar
2 teaspoons red pepper flakes
1 teaspoon white sugar
1 clove garlic, minced
¼ teaspoon ground ginger
2 tablespoons vegetable oil, or as needed
½ pound asparagus, cut into 1-inch pieces
½ onion, chopped, or more to taste
2 cloves garlic, minced
4 heads baby bok choy
1 zucchini, chopped
4 teaspoons toasted sesame seeds

Steps:

  • Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
  • Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add boy choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 21.9 g, Fat 9.9 g, Fiber 7.6 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 1374.6 mg, Sugar 9.7 g

SPICY GINGER PORK NOODLES WITH BOK CHOY



Spicy Ginger Pork Noodles With Bok Choy image

Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1/4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
Black vinegar, for serving

Steps:

  • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
  • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
  • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY SHRIMP PAD THAI



Spicy Shrimp Pad Thai image

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.

Provided by n0xzemagrl

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 22

1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
12 uncooked medium shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
½ pound bean sprouts
¼ cup shredded carrots
½ lime, cut into wedges
¼ cup chopped green onions
¼ cup coarsely chopped cilantro

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
  • Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
  • Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g

SPICY BOK CHOY IN GARLIC SAUCE



Spicy Bok Choy in Garlic Sauce image

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Provided by Spyce

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
¼ cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes

Steps:

  • Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  • In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g

SPICY SHRIMP AND ASPARAGUS



Spicy Shrimp and Asparagus image

I found this recipe on a website a few weeks ago and it was wonderful! If you do not like extremely spicy food try adding a 1/2 cup of coconut milk right after you add the shrimp and cook just until the coconut milk has thickened and the shrimp is cooked through.

Provided by cervantesbrandi

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons chili-garlic sauce
1 tablespoon minced garlic
1 tablespoon dark brown sugar
1 tablespoon fresh lime juice
3 teaspoons fish sauce, divided
1 lb large shrimp, peeled and deveined
1 lb asparagus
3 tablespoons oil
fresh cracked pepper
2 tablespoons chopped cilantro
2 cups cooked jasmine rice

Steps:

  • In a medium size bowl add chili garlic sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
  • Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water. Drain well.
  • Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of Fish Sauce, and fresh cracked pepper. Stir-fry 2-3 minutes, or until asparagus is tender-crisp.
  • Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot Jasmine Rice.

Nutrition Facts : Calories 338.8, Fat 12.6, SaturatedFat 1.8, Cholesterol 172.8, Sodium 537.5, Carbohydrate 28.6, Fiber 3.2, Sugar 5.1, Protein 28

SPICY SHRIMP WITH PINEAPPLE AND BOK CHOY



Spicy Shrimp with Pineapple and Bok Choy image

Categories     Wok     Ginger     Onion     Stir-Fry     Low Fat     Pineapple     Shrimp     Bok Choy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon cornstarch
2 teaspoons oriental sesame oil
4 teaspoons vegetable oil
1 pound uncooked large shrimp, peeled, deveined
4 large garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried crushed red pepper
1 large red bell pepper, sliced
6 baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips
1 1/2 cups 3/4-inch cubes fresh peeled pineapple
6 green onions, thinly sliced

Steps:

  • Blend first 5 ingredients in small bowl. Heat wok or large nonstick skillet over medium-high heat 1 minute. Add 2 teaspoons vegetable oil; tilt to coat. Add shrimp, garlic, ginger, and crushed pepper. Stir-fry 2 minutes; transfer mixture to bowl. Add 2 teaspoons vegetable oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add pineapple, onions, and shrimp mixture. Stir-fry until shrimp are just opaque in center, about 2 minutes. Stir soy mixture and add; cook until juices thicken, about 1 minute.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY



Spicy Shrimp and Brussels Sprout Stir-Fry image

Brussels sprouts take well to stir-frying in this quick weeknight dinner recipe. Here, their sweet and earthy flavor is a good complement to shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons vegetable oil, divided
1 pound brussels sprouts, trimmed and shredded
Salt and pepper
1 cup bean sprouts
2 cloves garlic, thinly sliced
1 small green chile, such as Thai, thinly sliced
3 scallions, white and green parts separated and thinly sliced
1 pound medium shrimp (41 to 50), peeled and deveined (tails left on)
2 teaspoons toasted sesame oil
Lime wedges, for serving

Steps:

  • In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
  • Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.

Nutrition Facts : Calories 262 g, Fat 12 g, Fiber 5 g, Protein 28 g, SaturatedFat 2 g

SPICY SHRIMP WITH ASPARAGUS & BOK CHOY



Spicy Shrimp with Asparagus & Bok Choy image

Number Of Ingredients 1

1 shrimp

Steps:

  • fry

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2022-01-24 Bake. Toss most of the sauce with shrimp, then spread onto one half of the baking sheet. Reserve remaining sauce. Drizzle bok choy with 1 Tbsp of sesame oil, then spread onto other half of the baking sheet. Bake for 10-13 minutes, until shrimp is opaque and cooked through, and bok choy is tender.
From thechunkychef.com


SPICY BEEF WITH SHRIMP & BOK CHOY - RECIPE DETAILS
Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef ...
From fatsecret.com


ASIAN SHRIMP AND VEGETABLE SOUP RECIPE | EATINGWELL
In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture.
From eatingwell.com


HEALTHY BOK CHOY CABBAGE SHRIMP SOUP — EATWELL101
Heat 3 tablespoons oil in a large, wide sauce-pan over high heat. 2. Add the prawn heads and shells and stir-fry briskly with garlic and shallot for 3 minutes or until they turn pink. Add water, chilies, ginger, cilantro, and bring the stock to a simmer for 20 minutes. 3.
From eatwell101.com


THAI BASIL SHRIMP STIR FRY - SLENDER KITCHEN
3. Push the zucchini to one side of the pan. Add the shrimp in a single layer. Cook for 2-3 minutes until pink and beginning to brown. Flip over and cook for 2 more minutes. 4. Add the stir fry sauce, green onions, and basil. Cook for 1-2 minutes until fragrant. Serve immediately.
From slenderkitchen.com


BABY BOK CHOY WITH SHRIMP (COOKED IN 8 MINUTES!) - RASA ...
2020-08-04 Instructions. Heat up a wok with the cooking oil and saute the chopped garlic until light brown or aromatic. Add the baby shrimps and stir-fry until the shrimps are half-cooked. Add in a pinch of salt to the shrimp, and then follow by the baby bok choy. Quickly stir-fry the vegetables, dish out and serve hot.
From rasamalaysia.com


STIR-FRY | FOOD & WINE - FOOD & WINE MAGAZINE | RECIPES ...
2016-12-07 A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself …
From foodandwine.com


10 BEST SHRIMP ASPARAGUS RICE RECIPES | YUMMLY
2022-05-04 Fried Shrimp and Asparagus Salad On dine chez Nanou. olive oil, arugula, orange, asparagus, dill, radishes, seeds and 1 more. Pea Soup with Prawns and Asparagus. On dine chez Nanou. prawns, Espelette pepper, sour cream, olive oil, fresh dill, asparagus and 3 more.
From yummly.com


STIR-FRIED BOK CHOY RECIPE - LOS ANGELES TIMES
2002-07-17 Heat the oil in a skillet over high heat and add the bok choy. Cook, stirring frequently, until the bok choy is tender but crisp and slightly browned, about 5 minutes. Season with salt and pepper.
From latimes.com


STIR FRIED BOK CHOY WITH SHRIMP AND OYSTER SAUCE RECIPE ...
Heat a large wok over high heat until a drop of water sizzles on contact. Add 1 teaspoon of the peanut oil and spread the oil around the bottom of the wok with a spatula. Add the shrimp, season with salt, and stir-fry until they turn pink but are not completely cooked through, 1 to 2 minutes. Transfer to a plate.
From surlatable.com


BEST SHRIMP & SNOW PEA STIR FRY RECIPE - HOW TO MAKE ...
2021-01-22 Gather your ingredients (noodles, shrimp, remaining 1/4 cup sweet chili sauce, and snow peas) in bowls and place on a sheet tray next to the stove. Heat a large skillet or wok over high heat. Add ...
From delish.com


SPICY THAI SHRIMP AND BABY BOK CHOY STIR-FRY | MARTHA'S ...
2014-04-01 In a large (12-inch) nonstick stir-fry pan or skillet, heat 2 tablespoons of the oil over medium-high heat. When the oil is hot (it will loosen up), add the bok choy and 1/2 teaspoon salt. Using tongs, toss to coat. Turn the heat to high. 4. Cook, tossing with tongs occasionally, until browning begins, 2 to 3 minutes.
From mvmagazine.com


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