Tangy Teriyaki Bok Choy with Shrimp
Add a kick to the menu with this delicious bok choy and shrimp recipe using Chef Myron’s® Tangy Teriyaki Sauce.
- Servings: 4
- Ready in: 30 Minutes
- Ideal application: Main Dish
Chef Myron’s® Tangy Teriyaki Sauce
Shrimp cooks thoroughly in 4 to 5 minutes. The last thing you want is overcooked, rubbery shrimp. Raw shrimp starts as a gray, translucent color. When cooked, it will pinken with red tails. Too much white indicates the shrimp is overcooked. The shape is also a good indicator, because perfectly cooked shrimp will form the shape of a “C,” whereas overcooked shrimp will curve more into an “O.” Watch closely so as not to overcook the shrimp. In this recipe, shrimp is the last thing added.
- 1 tbsp peanut or vegetable oil
- 1/2 medium onion, sliced lengthwise 1/2″ strips
- 2 tsp minced fresh garlic
- 2 tsp minced fresh ginger
- 1/4 cup Chef Myron’s® Tangy Teriyaki Sauce
- 2 bok choy (Chinese cabbage), sliced lengthwise into 1/2″ strips
- 1/2 crown broccoli, chopped into 1/2″ pieces
- 1 medium carrot, thinly sliced lengthwise into 1″ stripes
- 1 red pepper, sliced into 1/2″ pieces
- 1 lbs shrimp, peeled and deveined
- Green onion, sliced
- Sesame seeds, as desired
- Steamed rice, optional
- Heat the oil in a large wok or skillet over medium-high heat. Once the pan is hot, add onion, garlic and ginger. Cook until fragrant, about 30 seconds.
- Add Tangy Teriyaki Sauce, bok choy, broccoli, carrot and red pepper to the skillet and sauté for 3 to 4 minutes.
- Add shrimp and cook for 4 to 5 minutes. Watch the color and shape of the shrimp to avoid overcooking.
- Garnish with green onions and sesame seeds; serve with steamed rice.