In a small saucepot combine
Jasmine Rice (2/3 cup)
Water (1 cup)
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.
Cut the ends from the
Baby Bok Choy (4)
and discard. Remove the leaves from the bok choy and set aside.
Pat dry the
with paper towels and place in a medium bowl.
Thai Sweet Chili Sauce (1/4 cup)
. Stir to combine; set aside.
Add the baby bok choy and shrimp to the pan with
Vegetable Oil (1 Tbsp)
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.
In the center of two bowls, place the jasmine rice. Top with the Sweet Chili Shrimp and baby bok choy. Serve and enjoy!