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

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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.