Name: Sesame Shrimp Stir-Fry with Egg, Asparagus, Bok Choy, Edamame & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 9 baby bok choy; 1 ½ cups edamame; 6 eggs; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; salt; sesame seeds; soy sauce; toasted sesame oil

Sesame Shrimp Stir-Fry with Egg, Asparagus, Bok Choy, Edamame & RiceSesame Shrimp Stir-Fry with Egg, Asparagus, Bok Choy, Edamame & Rice — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 small bunches asparagus

9 baby bok choy

1 ½ cups edamame

6 eggs

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Trim green onions and cut crosswise into ¼-inch pieces; place in a large bowl.

Snap or cut off woody ends of the asparagus; cut into 1-inch pieces and add to the bowl with the green onion.

Trim bok choy and cut crosswise into 1-inch strips; add to the bowl and set aside.

Peel and mince ginger; set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, place eggs, salt, and pepper in a medium bowl; whisk to combine.

Once the pot is hot, add oil and swirl to coat the bottom. Pour eggs into the pot; scramble using a combination of stirring and folding. Cook until eggs are no longer runny, about 3 minutes. Remove eggs to a plate and set aside.

Return the pot to medium-high heat, add more oil, and swirl to coat the bottom. Add ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Add shrimp, veggies, and edamame to the pot; cook, stirring occasionally, until veggies are tender and shrimp are cooked through, 7-8 minutes.

Return eggs to the pot. Add soy sauce and sesame seeds; stir to combine and remove from heat.

To serve, divide rice and shrimp stir-fry between plates or bowls. Enjoy!

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