Cooking Instructions
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Step 1
In a small saucepot combine
Jasmine Rice (2/3 cup)
and
Water (1 cup)
.
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 (1/4 cup)
. Stir to combine; set aside.
Step 6
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.
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!
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