|
|
We've
found that bok choy combines perfectly with snow peas and
shrimp. So, not surprisingly, this is one of our favorite
stir-fry dishes.
 |
| 1
cup long-grain rice |
| 3
tablespoons oyster sauce |
| 2
tablespoons soy
sauce |
| 1
tablespoon Chinese
rice wine (or dry sherry) |
| 1
tablespoon water |
| 1
teaspoon sesame
oil |
| ½
tablespoon brown sugar |
| 2
tablespoons peanut or canola oil |
| 16
large uncooked shrimp (prawns)—peeled
|
| 1
red pepper (capsicum)—julienned |
| 1
bunch bok choy—leaves separated and chopped |
| 16
snow peas—trimmed and halved on the diagonal |
| 2
cloves garlic—crushed |
COOK
the rice. MIX together the oyster sauce, soy sauce, Chinese
rice wine, water, sesame oil and sugar in a small bowl. HEAT
a wok or large frying pan over a high heat, add 1 tablespoon
of the oil and stir-fry the shrimp for 2 minutes. REMOVE the
shrimp from the wok and set aside on a plate. HEAT the remaining
oil in the wok and stir-fry the red pepper for 2 minutes.
ADD the bok choy and snow peas and stir-fry for 4 minutes.
ADD the garlic and stir-fry for a minute, then return the
shrimp to the wok. ADD the sauce mixture and mix to heat through.
SERVE with rice.
|
|
