Shrimp and Bok Choy Stir Fry with Orange Sauce
- 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.
Made this for dinner last week. It was awesome! Thank you. I have it on my Pinterest. Will be making it again.