Thursday, April 19, 2012

Bok Choy and Curry Shrimp: Wal-lah

A few months ago I'd never heard of Bok Choy, and now I crave it. I've had a few people ask me, "What IS  it?" To that, I'd have to describe IT  as a green leafy Asian veggie with a mild flavor, served best stir fried with garlic and topped with a protein, otherwise known as pure awesomeness.......But that is just my opinion.

I enjoy experimenting with flavors, so I made this Bok Choy with fresh ground ginger and minced garlic, topped with curry seasoned shrimp, feta cheese and sunflower seeds. It was so delicious, I ate it for 4 meals in a row, and then licked the empty left-over bowl clean.......just kidding......or am I? 


Bok Choy (I used baby Bok Choy this time, but like the "adult" kind also)
Minced Ginger root ("Peel" it using a potato peeler, then "mince" it by sliding it on a cheese grader)
Minced Garlic (I cheat and buy the Costco size bottle of minced garlic)
Olive oil

Shrimp, devained
Curry Powder
Lemon Pepper
Olive oil

Feta Cheese
Sunflower seeds

Drizzle skillet with olive oil. Clean and chop Bok Choy, then throw in skillet with ginger and garlic. Cook on medium/high until tender/wilted.
Drizzle skillet with olive oil, add shrimp and season to taste with Lemon Pepper and Curry Powder. Cook on medium/high until done/white.

Put layer of cooked Bok Choy in bowl, top with shrimp, then garnish with Feta Cheese and Sunflower Seeds to taste.

Now you're a regular ol' Asian. 



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