Sunday, January 24, 2010

Braised baby bok choy

In an attempt to eat a tiny bit healther (#10in10 challenge), I picked up some baby bok choy at the Korean market this weekend, along with some fresh shrimp. Funny thing about shrimp: raw, fresh was $2.49 a lb, pink, frozen was $7.99 a pound. I figured, hm, no brainer! What I forgot: raw shrimp comes with the legs, shells, and tails still on, and need to be deveined. = extra work. Damn!

Into the giant skillet went the leftover leeks, which appeared to be on their last legs when I gave them a squeeze, but worked beautifully, and some crushed garlic:

Drizzled in about 1/2 c soju (Korean rice spirits, but would have used white wine if had it on hand)
Then threw in the washed baby bok choy, stems trimmed. Salt, pepper, juice of 1 lemon:

When the greens are wilted (and there's room in the pan), toss in the shrimp, and watch vigilantly! Shrimp cook up fast, and over-cooked shrimp are rubbery (and disgusting). But, really, you could use chicken, scallops, some fish fillets , I've used squid rings before. Before serving, sprinkle 1-2 tsp corn starch to thicken the sauce.

The result? A healthy and insanely tasteful meal that's mostly made up of booze-soaked veggies:


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