·2 teaspoons low-sodium soy sauce
·2 teaspoons honey or agave nectar
·2 teaspoons Sriracha
·½ teaspoon crushed red peppers
·1 pound baby bok choy
·2 tablespoons vegetable oil
·4 cloves garlic, minced
·2 teaspoons ginger, grated
·1 pound large shrimp, cleaned
In a small bowl, stir together the soy sauce, honey, Sriracha, and crushed red pepper flakes. Set sauce aside. Trim the rough ends from the baby bok choy and separate the stalks. Rinse and dry well with a clean kitchen towel. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2 minutes, or until lightly wilted but still crunchy. Set aside. In the same wok or skillet, heat remaining 1 tablespoon of vegetable oil over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds, until aromatic. Add shrimp and stir-fry for 2 minutes, or until the outside is pink. Return bok choy to the pan. Drizzle sauce over shrimp and bok choy. Stir to coat evenly. Transfer to a platter and enjoy!
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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