Sweet Chili Shrimp with Jasmine Rice And Bok Choy

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

115 g

Jasmine Rice

4

Baby Bok Choy

60 mL

Thai Sweet Chili Sauce

12

Shrimp

240 mL

Water

15 mL

Vegetable Oil

Cooking Instructions

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Step 1

In a small saucepot combine Jasmine Rice (115 g) and Water (240 mL) .

Step 2

Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes. Remove from heat, fluff with a fork and set aside. Keep warm for plating, covered.

Step 3

Cut the ends from the Baby Bok Choy (4) and discard. Remove the leaves from the bok choy and set aside.

Step 4

Pat dry the Shrimp (12) with paper towels and place in a medium bowl.

Step 5

Add the Thai Sweet Chili Sauce (60 mL) . Stir to combine; set aside.

Step 6

Add the baby bok choy and shrimp to the pan with Vegetable Oil (15 mL) and continue to cook while moving the pan around for another 1 to 2 minutes, until the shrimp is cooked through and the baby bok choy is tender but still crunchy.

Step 7

In the center of two bowls, place the jasmine rice. Top with the Sweet Chili Shrimp and baby bok choy. Serve and enjoy!