chinese take-in recipes

Chili Garlic Shrimp and Bok Choy

Make a restaurant-quality Chinese seafood dish at home.

"Many spicy shrimp dishes tend to skew heavy on oily chili pastes and salt," says cookbook author Diana Kuan. "Instead, just a light amount of Sriracha, crushed red pepper flakes, and low sodium-soy sauce add all the flavor you need in this version. Plus, the crunchy bok choy adds a dose of vitamins K, C, and A."

Serves 4

2 teaspoons low-sodium soy sauce
2 teaspoons honey or agave nectar
2 teaspoons Sriracha
½ teaspoon crushed red pepper flakes
1 pound baby bok choy
2 tablespoons vegetable oil
4 cloves garlic, minced
2 teaspoons ginger, minced or grated
1 pound large shrimp, cleaned

1. In a small bowl, stir together the soy sauce, honey, Sriracha, and crushed red pepper flakes. Set sauce aside.

2. Trim the rough ends from the baby bok choy and separate the stalks. Rinse and dry well with a clean kitchen towel.

3. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2 minutes, until lightly wilted but still crunchy. Transfer to plate and set aside.

4. In the same wok or skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds, until aromatic. Add the shrimp and stir-fry for 2 minutes, until the outside is pink. Return the bok choy to the pan. Drizzle the sauce over the shrimp and bok choy and stir to coat evenly.

To serve: Transfer to a large platter and enjoy family-style.

Also in this series: Cauliflower Fried Rice with Tofu and Lemon Chicken Stir-Fry