Baby bok choy starting to show up in your CSA box? This shrimp stir-fry with mushrooms and greens takes the crunch of baby bok choy and mixes it with salty fish sauce for a winning flavor combo.
If you’re lucky enough to have leftovers: Put in an oven safe dish, crack an egg or two over the top, and bake for an indulgent breakfast hash.
Shrimp Stir-Fry With Mushrooms And Greens
- 1 clove garlic
- 2 tbsp. fresh ginger
- 2 tbsp. rice vinegar
- 1 tsp. toasted sesame oil
- 1 tbsp. fish sauce
- 1/2 tsp. raw honey
- 1 pinch cayenne, optional
- 1 lb wild shrimp
- 6 bunches baby bok choy
- 8 oz shiitake mushrooms
- 2 green onions
- 2 tbsp. coconut oil
- 2 tsp. black sesame seeds, for garnish
- Peel and mince the garlic. Peel and grate the ginger.
- In a small mixing bowl, add garlic, ginger, rice vinegar, sesame oil, fish sauce, honey and cayenne. Combine well with a fork or whisk. Set aside.
- Devein and shell shrimp. Cut bok choy in quarters. Quarter the mushrooms. Mince the green onions finely.
- Heat coconut oil over medium-high heat.
- When the oil is shimmering, add shrimp and mushrooms. Sauté until shrimp start to turn pink but are still slightly translucent.
- Toss in bok choy. Continue cooking for a minute or two, until the greens begin to wilt.
- Stir in sauce and cook for an additional minute.
- Garnish with sesame seeds and green onions and serve.