32-40frozen shrimpI budget 8-10 shrimp per person but it really depends on who's eating so adjust accordingly.
3green onions
2largecloves of garlic
2tbspbutter
6-8heads of baby bok choy
2tbspsambal oelek
1.5tbspsoy sauce
2tspcorn starch
sesame seedsfor garnish
Instructions
Ingredient Prep
Thaw shrimp. I like to place them in a bowl of cold water and allow them to sit for ~10 minutes. Remove the shells (if needed).
If you're making rice or noodles or some sort, I suggest starting that now.
Finely chop green onions. Separate the white parts from the green.
Finely dice garlic.
Wash baby bok choy thoroughly. Cut off bottoms and separate leaves. If they seem too large, slice them in half.
In a small bowl, mix together 2 tbsp sambal, 1.5 tbsp soy sauce and 2 tsp corn starch.
Cook Bok Choy
On low-medium heat, add 2 tbsp of butter to a large non-stick frying pan.
Once melted, add the whites of the green onion and the chopped garlic to the pan. Cook for 2-3 minutes or until onions and garlic are fragrant.
Add bok choy to frying pan and mix to coat with butter. Cook for 3-4 minutes or until you notice it starting to wilt. It should become a brighter green shade. Remove from pan.
Cook Shrimp
Add to pan and cook for 2-3 minutes per side, until no longer translucent.
Add sauce to pan, ensuring shrimp get evenly coated.
Putting it All Together
Add bok choy back in and toss quickly to coat. Remove from heat and top with rest of the green onions and sesame seeds.