Spicy Shrimp and Bok Choy Stir Fry (South Beach Diet Phase 1)

Lizzie Rodriquez's Note:

From new book. Haven't tried. Chili-garlic sauce is a common Asian ingredient that brings a tangy hot flavor to any dish. It can be used both for cooking and as a condiment when you want a little extra heat. Look for brands with no sugar added in the Asian section of the supermarket.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 1/2 lbs large shrimp, peeled and deveined
• 4 scallions, white and green parts thinly sliced but kept separate
• 2 garlic cloves, minced
• 2 teaspoons vegetable oil
• 2 lbs bok choy, sliced crosswise
• 2 tablespoons low sodium soy sauce
• 2 teaspoons chili-garlic sauce

Directions:

1. In a large bowl, combine the shrimp, scallion whites, and garlic.
2. In a wok or large non-stick skillet, heat oil over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turns pink and are cooked through, 3-4 minutes. Transfer to a large bowl.
3. Return the pan to medium heat. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.
4. Return the pan to medium. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly just to reheat. Still in scallion greens.