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Spicy Peanut-Sesame Stir-Fried Shrimp
Chunky peanut butter and toasted sesame oil bring two layers of nutty flavor to this simple stir-fry, while lime juice, grated ginger and Asian chili-garlic sauce (or chili crisp) bring brightness and a little heat. Both baby bok choy and shrimp cook in minutes and have lots of nooks and crannies to capture the glaze-like sauce. Offer additional chili sauce on the side for those who want more heat, and serve with steamed jasmine rice.
4
Servings
Don’t stir the shrimp for 3 minutes after adding them to the skillet. This allows them to develop deep, flavorful browning on the bottom. Stir only after adding the ginger and scallion whites.
30 minutes
Ingredients
-
3
tablespoons chunky peanut butter
-
2
tablespoons soy sauce
Directions
-
01In a small bowl, stir together the peanut butter, soy sauce, lime juice, sesame oil and chili-garlic sauce; set aside. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon neutral oil until shimmering. Add the bok choy and cook, stirring occasionally, until lightly browned and just wilted, about 2 minutes. Transfer to a plate.
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