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Speedy Chili Shrimp Stir-Fry Recipe

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This recipe for Speedy Chili Shrimp Stir-Fry is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. Jasmine rice
2 baby bok choy
1 Thai Chili
1 Lime
2 Scallions
10 oz shrimp
1 T. cornstarch
4 oz. sweet thai chili sauce
1 oz. ground peanuts

Directions:
Directions:
Place 1 1/4 c. water, a large pinch of salt and rice in a small pot and bring to a boil. Once boiling, cover, reduce heat to low and gently simmer until tender (about 15 minutes). Keep covered off heat until meal is ready.

Trim end of bok choy and then thinly slice stalks and leaves crosswise. Thinly slice chili, removing ribs and seeds for less heat. Cut lime into wedges. trim, then thinly slice scallions keep whites and greens separate. Rinse shrimp and pat dry with a paper towel.

Place shrimp in a medium bowl with all the cornstarch, salt and pepper. Toss until evenly coated. Heat oil in pan over medium-high heat. Add scallion whites and cook, tossing until softened (approx. 1 minute). Add shrimp and cook, tossing until pink but not fully cooked (approx. 2-3 minutes). Season with salt and pepper.

Add bok choy to pan and cook, tossing until leaves are wilted and stalk are tender (approx. 3 minutes). Add chili sauce to pan and stir until thickened. Stir in a squeeze or two of lime. Divide rice between plates and then top with all remaining ingredients.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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