Stir-Fried Shrimp, Bok Choy And Pineapple
serves 2-4
We're not sure where the romance between shrimp and pineapple started, but we know why it works. The shrimp's delicate sweetness dovetails beautifully with the pineapple's richer, tropical sweetness. In this dish, bok choy adds a little bitterness to round out the taste spectrum.
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon corn starch
1 pound bok choy, cut into bite-size pieces
2 red chiles, thinly sliced
1 tablespoon minced ginger
1 pound shrimp, peeled
2 cups cubed pineapple
2 teaspoons vegetable oil
prep: 10 minutes
total: 20 minutes
small bowl
whisk
large, nonstick sauté pan
tongs
1. In a small bowl, whisk together the soy sauce, rice wine vinegar and corn starch until the corn starch dissolves. Prep the bok choy, chiles and ginger. Season the shrimp generously with salt and pepper.
2. Heat the vegetable oil in a large nonstick sauté pan over high heat. When it's barely smoking, add the pineapple and shrimp and spread them evenly in the pan. Leave it alone to brown for 2 minutes. Turn the shrimp and pineapple pieces and let them brown on the other side, another 1-2 minutes. Remove both to a bowl.
3. Add the bok choy and a splash of water to the same pan. Cook, stirring once or twice, until the bok choy wilts and most of the liquid evaporates, 1-3 minutes. Add the shrimp and pineapples back to the pan along with the chiles and ginger. Cook, stirring once or twice, for 2 more minutes.
4. Whisk together the sauce again to be sure the corn starch is dissolved. Add the sauce to the pan and stir. Cook until the sauce thickens and coats everything, 1-3 minutes.
2. Heat the vegetable oil in a large nonstick sauté pan over high heat. When it's barely smoking, add the pineapple and shrimp and spread them evenly in the pan. Leave it alone to brown for 2 minutes. Turn the shrimp and pineapple pieces and let them brown on the other side, another 1-2 minutes. Remove both to a bowl.
3. Add the bok choy and a splash of water to the same pan. Cook, stirring once or twice, until the bok choy wilts and most of the liquid evaporates, 1-3 minutes. Add the shrimp and pineapples back to the pan along with the chiles and ginger. Cook, stirring once or twice, for 2 more minutes.
4. Whisk together the sauce again to be sure the corn starch is dissolved. Add the sauce to the pan and stir. Cook until the sauce thickens and coats everything, 1-3 minutes.
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