Ingredients
1 1/2 lbs large shrimp, peeled and deveined
4 scallions, white and green parts thinly sliced and kept separate
2 garlic cloves, minced
2 tsp vegetable oil
2 lbs bok choy, sliced crosswise
2 tbls lower-sodium soy sauce
2 tsp chili-garlic sauce
Preparation
In a large bowl, combine shrimp, scallion whites, and garlic. In a wok or large nonstick skillet, heat oil over medium-high heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turn pink and are cooked through, 3 to 4 minutes. Transfer to a large clean bowl. Return the pan to medium-high heat. Add bok choy, cover, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Drain any liquid from skillet and add bok choy to bowl with shrimp. Return the pan to medium-high heat. 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. Stir in scallion greens and serve warm.
