Directions: |
Directions:You Will Need
Olive Oil Salt Pepper
1 Small Pot 1 Mixing Bowl 1 Large Non-Stick Pan
Before You Cook
Thoroughly rinse produce and pat dry
Ingredient(s) used more than once: green onions
Step 1 - Cook the Rice
1
Cook the Rice
Bring a small pot with rice, 1½ cup water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover and set aside. While rice cooks, prepare ingredients.
Step 2 - Prepare the Ingredients
2
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Mince garlic. Pat shrimp dry, and place in a mixing bowl with cornstarch. Toss to coat.
Step 3 - Cook the Vegetables
3
Cook the Vegetables
Heat a large non-stick pan with 2 tsp. olive oil over medium-high heat. Add bok choy stems and stir occasionally until lightly charred, 4-5 minutes. Add matchstick carrots, white portions of green onions, and bok choy leaves. Stir often until vegetables are tender, 1-2 minutes. Season with ¼ tsp. salt and ¼ tsp. pepper. Remove to a plate.
Wipe pan clean and reserve.
Step 4 - Cook the Shrimp
4
Cook the Shrimp
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan. Flip occasionally until crispy and shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in spicy orange sauce and soy sauce until shrimp are coated. Remove from burner.
Step 5 - Finish the Dish
5
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions and almonds. Bon appétit! |
This recipe for Orange Garlic Shrimp is from