Friday, May 25, 2012

Huge bok choy

And I made sure I "eliminated" a few cabbage loopers! They're amazing though the way they stand up and get pissed! Should have snapped a picture. One minute it's this green worm and next think it's shaking it's head and saying "Oh no you didn't!" gives me pause before I squish it. Only for a second.

This image thanks to Google. See the attitude!!!
The Chinese greens in this recipe are bok choy, the most popular vegetable in Chinese cooking. Serve Shrimp with spicy Chinese greens over cooked rice for a complete meal. 
•1 pound peeled, deveined shrimp, medium to large, tails left on or removed as desired 
•3 to 4 teaspoons Chinese rice wine or dry sherry
•3/4 teaspoon salt, divided
•1 tablespoon plus 1 teaspoon cornstarch, divided
•2 tablespoons red wine vinegar
•2 tablespoons sugar
•2 teaspoons light Soy sauce
•1 teaspoon dark soy sauce
•2 tablespoons plus 2 teaspoons water, divided
•3 tablespoons vegetable or peanut oil, for stir-frying, divided
•3 thin slices fresh ginger, divided
•1/4 teaspoon chili paste or to taste, optional
•1 pound bok choy, ends trimmed, stalks cut diagonally and leaves cut across into 1 to 1 1/2-inch strips
•1/2 teaspoon Asian sesame oil
Place the shrimp in a bowl and add 3 to 4 teaspoons of Chinese rice wine or dry sherry, pinch of salt, and 1 tablespoon cornstarch. Marinate the shrimp for at least 15 minutes.
In a small bowl, combine the red wine vinegar, sugar, light and dark soy sauce, and 2 tablespoons water. In a separate small bowl, dissolve 1 teaspoon cornstarch in 2 teaspoons water. Set aside.
Heat the wok and add 1 1/2 tablespoons oil. When the oil is hot, add 1 slice of ginger. Let it brown for a few seconds and add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the pan.
Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the 2 slices ginger and the chili paste if using. Let the ginger brown for 20 to 30 seconds then add the bok choy stalks. Stir-fry for 1 minute, sprinkling with 1/2 teaspoon salt. Add the leaves. Continue stir-frying until the leaves are wilted and dark green (about 1 1/2 more minutes). Note: Sprinkle the bok choy with water, or a bit of Chinese rice wine or dry sherry if it begins to dry out.
Push the bok choy to the sides of the wok. Whisk the sauce and then pour it into the middle of the pan. Bring to a boil. Re-stir the cornstarch and water mixture and add to the sauce, stirring quickly to thicken.
Add the shrimp back into the pan. Stir to mix everything together. Remove from heat and stir in the sesame oil. Serve hot.

It was tasty for sure!!! Not the loopers silly, the bok choy stir fry.