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Monday, December 10, 2007

Dinner Tonight: Shrimp w/Braised Bok Choy

Bok Choy has been grown in China since ancient times. It very high in Vitamin A, C, calcium and it is very low in calories. Even though it bears they bear no resemblance its is a relative to the cabbage. Bok Choy is used in soups, stir fries and in some cases salads. Tonight I gave it a quick braise served with shrimp.

2 tablespoons peanut oil

1 crush garlic clove

1 table spoon fresh shredded ginger

1 lb.(apporox) Bok Choy

1 teaspoon sugar

1 teaspoon sesame oil

1 tablespoon oyster sauce

12 shrimp cleaned

I made this dish in a wok. If you do not have one I would use a large stainless steel skillet. If you don't have that either please call your local pizzeria and order a pie for yourself.

When cooking Chinese food it very important to have your ingredients remeasured and ready to go. I had all the ingredients next to my stove in tea cups. You can also use shot glasses. Separate the leaves and clean them well. Cut the leaves into bite size pieces. Heat the wok until it gets really hot and add peanut oil, garlic and ginger then stir fry for 1 minute. Add the bok choy and shrimp and stir fry for 1 minute. Add sugar,water and a little bit of salt and pepper. Mix well and cover for 2 minutes. Give it a good stir and cover for 2 more additional minutes. Remove cover and stir in the sesame oil and oyster sauce. Serve with rice. Approx 2 servings

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