Receta Bok Choy and Shrimp with Teriyaki Sauce (with photos)
The bok choy at the grocery looked splendid – bright white stalk and deep green leaves. It beckoned as I passed, calling to be stir fried or sauted; it proceeded to jump into my cart. Okay, not quite that dramatically, but it sure looked good and thus made it into this week’s menu.
Though the Bok Choy with Green Onions is a perennial favorite we were in the mood for something a little different. After evaluating what we had the taste for, and determining we were looking for a sauce that would be leaning toward sweet and with a pronounced ginger flavor I set out to ‘create’ this evening’s rice with junk meal.
A side bar about the ‘rice with junk’ moniker. In 2004, Rush drummer, Neil Peart published the book The Masked Rider: Cycling in West Africa wherein he describes his journey, both physical and spiritual, of time spent in Africa. At one point he describes “...the women of the village cooked nearby on clay firepits, preparing us the usual dinner of rice and "mystery meat" stew (which I had dubbed in Cameroon as "rice with junk on it").” From that point on, ‘rice with junk’ became a fond appellation for any pan asian dish with rice and vegetables plus or minus a protein.
Bok Choy and Shrimp with Teriyaki Sauce (rice with junk)
Ingredients
1 head of bok choy, sliced
- 1 carrot, diced
- 6 – 8 ounces of mushrooms, sliced
- 1 lb of shrimp, shelled and deveined (brown gulf shrimp preferred)
- 1 ounce fresh ginger, peeled and diced fine
- 1 tsp fresh garlic, minced
- 1 Tbl sesame oil
- 5 Tbl teriyaki sauce
- 1 Tbl sesame seeds
- salt and pepper to taste
Directions
In a hot pan or wok, heat sesame oil. Add fresh ginger and garlic. Saute’ until they begin to soften. Be cautious not to scorch garlic or the seasoning will taste bitter.
Add carrots and saute’ for 2 minutes.
Add bok choy and stir, insuring that leafy greens do not stick to the pan.
Add mushrooms.
Stir to combine all ingredients and continue to saute’ or stir fry for about 3 minutes or until green leafiness begins to wilt.
Push vegetables to one side of the pan, making room for the shrimp. Add shrimp and allow to cook until they begin to cook on one side.
Continue to cook until shrimp are finished. Do not overcook (or shrimp will be chewy and vegetables will be soggy).
Stir in teriyaki sauce, salt and pepper to taste.
Sprinkle with sesame seeds and serve over short grain, Japanese rice.
Serve hot.
And there you have a fine bowl of rice with junk.
~ Enjoy!