By Dane Feldman
Photo by Dane Feldman.
Bok choy is easily one of my most favorite leafy green vegetables, but it often isn’t fresh looking at the market. Because of that, I don’t enjoy it as frequently as I would like to. Thankfully, I was able to buy some this weekend and used it to whip up a large batch of shrimp stir fry.
What you’ll need:
1 1/4 lb large shrimp (21-25 per lb)
1 large bunch bok choy
4 oz combo crimini, shiitake, and oyster mushrooms
3 oz snow peas
3 oz baby carrots
6 oz bean sprouts
2 large scallions
2 cups seafood stock
1 tbsp minced garlic
1 tbsp sesame oil
1 tbsp peanut oil
1/8 cup soy sauce
1 packet plain ramen
Rinse and dry the vegetables. Chop the bok choy, scallion, peas, and carrots.
Cook the ramen.
Heat the oil in a large saute pan or wok. Add in the garlic and scallion. After a few minutes, stir in the carrots and snow peas. Add in the bok choy and let it cook down for a minute or so.
Stir and add the mushrooms. Stir and let cook for a few more minutes.
Crack in the egg and let it fry for a minute. Then, break the yolk and let it run into the vegetables. Stir it in and let it scramble before pouring in the soy sauce and seafood stock.
Stir and add the shrimp. Add in the ramen and the sprouts, stir, and let cook for another minute or so before serving.
Add sriracha or fresh chili sauce to taste.