Sesame shrimp stir-fry
91
- Prep Time10 min
- Total Time30 min
- Makes4 servings
Photo, Erik Putz.
Ingredients
1 cup long-grain white rice
1 tbsp sesame oil, divided
450 g large frozen shrimp, thawed and peeled
2 tbsp chopped ginger
3 garlic cloves, minced
4 baby bok choy, quartered
1/2 cup water
3 tbsp oyster sauce
3 tbsp rice vinegar
2 tbsp toasted sesame seeds
1/3 cup chopped cilantro, plus more for garnish
Instructions
COOK rice following package directions, about 15 min.
HEAT 2 tsp sesame oil in a large non-stick frying pan over medium-high. Add shrimp, ginger and garlic and cook, stirring often, until pink, 2 to 3 min. Transfer to a bowl.
ADD bok choy to same pan and cook, stirring often, until tender-crisp, about 2 min.
ADD water, oyster sauce, vinegar and shrimp mixture. Bring to a boil, then stir in sesame seeds and remaining sesame oil.
STIR cilantro into rice. Divide rice among 4 plates and top with shrimp mixture. Garnish with more cilantro.
Chatelaine Quickies: Cold Noodles with shrimp and peaches
Nutrition (per serving)
Calories 362, Protein 27g, Carbohydrates 44g, Fat 9g, Fibre 2g, Sodium 552mg.
Excellent source of vitamin A.
Kitchen tip: Toast sesame seeds in a small frying pan over medium-high, stirring often, until golden and fragrant, about 3 min.
Kitchen tip: When cutting bok choy, slice only through the firm pale bulb, then gently pull apart, to keep leaves intact.
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