Author Notes
A quick KICKED-UP meal! —Tiffany
Ingredients
-
1/2 tablespoon
Coconut Oil
-
1
Shallot
-
1 tablespoon
Minced Garlic
-
2 bunches
Baby Bok Choy
-
2 teaspoons
Minced Ginger
-
1 cup
Cooked Brown Rice
-
3/4 cup
Steamed Chopped Carrots
-
1 dash
Black Pepper
-
1 teaspoon
Extra Virgin Olive Oil
-
1/2 pound
Large Shrimp
-
1 teaspoon
Chili Powder
-
1 dash
Red Chili Flakes
-
1 teaspoon
Sliced Garlic
Directions
-
For the Rice:
In a skillet, heat 1/2 TB Coconut Oil on Medium
-
Add:
1 Chopped Shallot
1TB Minced Garlic
Fresh Ginger (I minced about 3/4 inch from the root)
-
Cut 2 Bunches of Baby Bok Choy (rinse well), separating the leafy part
Add the Bok Choy to skillet & stir - let cook for 3-5 min
-
Mix in:
1 Cup Cooked Brown Rice
3/4 Cup Steamed Carrots
The leafy Bok Choy, chopped
-
Season with Black Pepper and heat for 2-3 min
-
In a separate skillet, heat 1 teaspoon Extra Virgin Olive Oil
-
Place about 1/2 Lb Large Shrimp in and sprinkle with Chili Powder, Red Chili Pepper Flakes & 1 Teaspoon Sliced Garlic
-
Flip and sprinkle other side with Chili Powder
-
When shrimp is cooked through (turns white) serve over rice
See what other Food52ers are saying.