Spicy Thai Shrimp & Baby Bok Choy Stir-Fry

Name: Spicy Thai Shrimp & Baby Bok Choy Stir-Fry
Ingredients: 2 Tablespoons Fish Sauce; 2 Tablespoons fresh lime juice; 2 Tablespoons water; 1 Tablespoon brown sugar; 3/4 teaspoon Asian chili-garlic paste; 1 teaspoon cornstarch; 1 Tablespoon plus 1 teaspoon minced fresh ginger, divided; 1 Tablespoon plus 1 teaspoon minced fresh garlic, divided; 2 Teaspoons finely chopped Serrano chili peppers (about 1, 3 inch pepper, ribs and seeds removed); 1 1/4 pounds large shrimp (31-35 count), peeled and deveined with tails removed.; 2 Tablespoons fresh orange juice; Kosher Salt; 1 pound baby bok choy (4 to 6 heads, depending on the size); 3 Tablespoons peanut oil; 2 cups pea greens or 1 cup pea shoots (optional); 2 to 3 Tablespoons chopped fresh Thai basil (or a combination of basil, mint and cilantro); Cooked rice or quinoa, for serving; 1/4 cup chopped roasted peanuts for garnish, optional

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Keywords

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Ingredients

2 Tablespoons Fish Sauce
2 Tablespoons fresh lime juice
2 Tablespoons water
1 Tablespoon brown sugar
3/4 teaspoon Asian chili-garlic paste
1 teaspoon cornstarch
1 Tablespoon plus 1 teaspoon minced fresh ginger, divided
1 Tablespoon plus 1 teaspoon minced fresh garlic, divided
2 Teaspoons finely chopped Serrano chili peppers (about 1, 3 inch pepper, ribs and seeds removed)
1 1/4 pounds large shrimp (31-35 count), peeled and deveined with tails removed.
2 Tablespoons fresh orange juice
Kosher Salt
1 pound baby bok choy (4 to 6 heads, depending on the size)
3 Tablespoons peanut oil
2 cups pea greens or 1 cup pea shoots (optional)
2 to 3 Tablespoons chopped fresh Thai basil (or a combination of basil, mint and cilantro)
Cooked rice or quinoa, for serving
1/4 cup chopped roasted peanuts for garnish, optional