- 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
- 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.
- 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.