Sharing Plate – Your Cooking Coach |

I sometimes buy ingredients from the super market before I know what I am going to do with them.  The bok choy looked really fresh and delicious on the shelf and my husband loves it any shape or form.  I use it as a side vegetable with a pork tenderloin or make a stir fry.  Bok choy has a delicious crunchy texture with a turnip like flavor.  Writing this blog is a lot of fun for me but sometimes I totally run out of ideas and think- “what am I going to cook today”????  I then either go on the internet for ideas or ask my husband.  So, I called my husband at work and he said- make shrimp. Shrimp I thought was a good idea and I do have bok choy in the fridge- so I decided to make a stir fry!  I started searching the internet for ideas and came across a recipe with for a stir fry with an orange sauce.  It sounded like a great idea but the recipe called for orange juice concentrate.  The reviews stated the orange sauce had a chemical like flavor.  I decided to use fresh orange juice instead and reduced it.  I also decided to use orange marmalade which added a depth and sweetness to the sauce.  Tamari and sriracha sauce finished it off.  The dish had a very fresh sweet and sour flavor to it.  I cooked jasmine rice with chicken broth and served it with the stir fry.  Everyone was happy in our household that night!   

• 1 bunch bok choy, washed and chopped into 2 inch pieces
• 2 garlic cloves, minced
• 2 inch piece ginger, minced

• 1 pound uncooked large shrimp, peeled, deveined
• 2 teaspoons toasted sesame oil, divided
• 2 tablespoons extra light olive oil, divided
• Salt to taste

 Sauce

• 1 cup orange juice, reduced to 1/3 cup- In a small pot cook the orange juice on medium heat till it reduces to about 1/3 cup, it should take about 10 to 15 minutes.
• 1 tablespoon sriracha sauce
• 1 teaspoon orange marmalade
• 3 tablespoons tamari
• ½ cup chicken broth
• 1 teaspoon corn starch

Mix the orange juice reduction with the sriracha sauce, marmalade and tamari.  Mix the chicken broth with the cornstarch, keep aside.

 Garnish

• ½ cup cilantro, chopped
• ½ cup spring onions, chopped

In a large wok like pan, heat 1-teaspoon sesame oil with 1-tablespoon olive oil.  Add the shrimp and a sprinkle of salt.  Saute for 1-2 minutes on high heat.  Take the shrimp out with a slotted spatula (the shrimp won’t be fully cooked).  Add 1-teaspoon sesame oil with 1-tablespoon olive oil.  Add the ginger and garlic.  Saute for 1-2 minutes on medium heat.  Add the bok choy with a sprinkle of salt.  Saute till the bok choy is soft and cooked down, about 5 minutes.  Add the shrimp with the orange reduction sauce and the chicken broth.  Bring to a boil and lower the heat.  Let the dish simmer for 5 minutes till all the shrimp are cooked and the sauce is thickened.  Garnish with cilantro and spring onions.  Check for seasonings.