Speedy Chili Shrimp Stir-Fry

🥘 Ingredients

• bok choy
  1 unit
• chili
  1 unit
• cornstarch
  2 tbsp
• jasmine rice
  1.5 c
• lime
  1 unit
• peanuts
  2 oz
• salt
• scallion greens
• scallions
  4
• shrimp
  20 oz
• vegetable oil
  2 tbsp

🍳 Cookware

• small pot

1. 

   1

   Place jasmine rice and a large pinch of salt into a small pot . Bring to a boil. Once boiling, cover, reduce heat to low, and simmer gently until tender, ⏱️ 15 minutes . Keep covered off heat until meal is ready.

   jasmine rice: 1.5 c, salt
2. 

   2

   Wash and dry all produce. Trim and discard bottom root ends from bok choy , then thinly slice stalks and leaves crosswise. Thinly slice chili , removing ribs and seeds for less heat. Cut lime into wedges. Trim, then thinly slice scallions , keeping greens and whites separate. Rinse shrimp and pat dry with a paper towel.

   bok choy: 1 unit, chili: 1 unit, lime: 1 unit, scallions: 4, shrimp: 20 oz
3. 

   3

   Place shrimp in medium bowl with all of the cornstarch and salt and pepper to taste. Toss until evenly coated. Heat vegetable oil in a large pan over medium heat. Add scallion whites and cook, tossing, until softened, about ⏱️ 1 minute . Add shrimp and cook, tossing, until pink but not cooked through, 2-3 minutes. Season with salt and pepper.

   cornstarch: 2 tbsp, vegetable oil: 2 tbsp
4. 

   4

   Add bok choy to pan and cook, tossing, until leaves are wilted and stalks are tender, about ⏱️ 3 minutes .
5. 

   5

   Add chili sauce to pan and stir until slightly thickened and evenly coats the shrimp and bok choy, about ⏱️ 1 minute . Stir in a squeeze or two of lime (to taste).

   chili
6. 

   6

   Divide rice between plates, then top with shrimp and bok choy mixture. Sprinkle with scallion greens , ground peanuts , and chili (to taste). Serve with remaining lime wedges on the side.

   scallion greens, peanuts: 2 oz