Speedy Chili Shrimp Stir-Fry

🥘 Ingredients

• baby bok choy
  1 lb
• chili pepper
  1 unit
• cornstarch
  1 tbsp
• jasmine rice
  ¾ cup
• lime
  1 unit
• peanuts
  ¼ cup
• scallions
  3 stalks
• shrimp
  1 lb
• sweet thai chili sauce
  3 tbsp
• vegetable oil
  1 tbsp
• water
  1¼ cup

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   jasmine rice baby bok choy chili pepper lime scallions shrimp cornstarch sweet thai chili sauce peanuts vegetable oil water

   jasmine rice: ¾ cup, baby bok choy: 1 lb, chili pepper: 1 unit, lime: 1 unit, scallions: 3 stalks, shrimp: 1 lb, cornstarch: 1 tbsp, sweet thai chili sauce: 3 tbsp, peanuts: ¼ cup, vegetable oil: 1 tbsp, water: 1¼ cup
2. 

   2

   Place water, a large pinch of salt, and jasmine rice in a small pot and 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.
3. 

   3

   Wash and dry all produce. Trim and discard bottom root ends from baby bok choy, then thinly slice stalks and leaves crosswise. Thinly slice chili pepper, 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.
4. 

   4

   Place shrimp in a medium bowl with cornstarch and salt and pepper to taste. Toss until evenly coated. Heat 1%tbsp vegetable oil in a large pan over medium-high heat. Add scallion whites and cook, tossing, until softened ⏱️ 1 minute . Add shrimp and cook, tossing, until pink but not fully cooked ⏱️ 3 minutes . Season with salt and pepper.
5. 

   5

   Add baby bok choy to pan and cook, tossing, until leaves are wilted and stalks are tender ⏱️ 3 minutes .
6. 

   6

   Add sweet thai chili sauce to pan and stir until it thickens slightly and evenly coats the shrimp and bok choy ⏱️ 1 minute . Stir in a squeeze or two of lime to taste.
7. 7

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