Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a small saucepot combine Jasmine Rice (4 ounce) 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 tablespoon) 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!
Rate & Review
Tap to Rate: