2 Serves
28 Mins
Prepare the sauce by whisking the dipping sauce ingredients in a small bowl, adjusting to taste, and setting aside.
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AustrianVitamin E
7 mg / 15 mgVitamin K
255 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
334 µg / 400 µgCalcium
411 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
434 mg / 1,250 mgPotassium
1140 mg / 4,700 mgSodium
663 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 gCook the long grain white rice according to package instructions or using a rice cooker.
Heat the cooking oil in a wok over high heat until it is nearly smoking, testing the temperature with a small piece of green onion.
Add the chili pepper, garlic, and ginger to the hot oil, stirring constantly for 30 seconds to release their aromatics.
Stir in the green onions and cook for one minute.
Add the shrimp to the wok and stir-fry for two minutes or until they turn opaque and pink.
Pour in the prepared sauce, allowing it to sizzle and reduce slightly over high heat.
Toss in the bok choy, cover the wok, and steam for one minute until the greens are just wilted.
Serve the stir-fry immediately over the cooked white rice and garnish with fresh cilantro.
10
g65
g15
g
French