When you have a CSA box there are times when the objective is to just blast through a certain ingredient because you have an overabundance of it. That was the case this weekend with the bok choy. As I went through the latest delivery on Friday evening I found 5 heads of bok choy. There were still 3 from last week's box! What to do with 8 heads of bok choy?
The solution: A bok choy stir fry with shrimp, carrots, and garlic.
I sliced up 5 of the bok choy heads. You need to carefully clean them since they can be gritty. I also sliced up the last 3 carrots from the box. Took out some frozen shrimp from the freezer. Stir fried the shrimp first along with some minced garlic in a wok with canola oil. Then added everything else and topped it with my go to sauce which I adapted from a LA Times recipe saved from years ago.
Chinese Chili Sauce
- 3/4 tablespoon of Chinese red chili paste or Sriracha ("rooster sauce")
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 1 tablespoon fish sauce
- 4-6 tablespoons of water
You can vary the amount of chili paste depending on your tolerance for spiciness. I find that 3/4 tablespoon is medium. One tablespoon for very spicy. Stir the sauce well to blend the ingredients.
Serve immediately as is or over a bed of Jasmine or white rice.