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Dinner recipe · from the recipe book

Chili Garlic Shrimp with Bok Choy and Greens

Plump shrimp in a glossy, spicy garlic sauce with tender bok choy, wilted spinach and kale over fluffy white rice.

Chili Garlic Shrimp with Bok Choy and Greens

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2⅓ cups560 gWater
  • 1¼ lb600 gShrimppatted dry
  • 1½ tbsp12 gCornstarch
  • 2 tbsp26 gCanola oil
  • 8 cloves24 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1¾ tsp3 gCrushed red pepper
  • 5 cups shredded350 gBok choystems sliced, leaves chopped
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 4 cups loosely packed120 gBaby spinach
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1⅛ tsp5 gToasted sesame oil
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Bring the rice and 500 g of the water to a boil in a saucepan, cover, reduce to low and simmer 18 minutes; rest off the heat 5 minutes, covered.
  2. While the rice cooks, toss the shrimp with half the cornstarch.
  3. Make the sauce: whisk the soy sauce, honey, cider vinegar, toasted sesame oil, the remaining half of the cornstarch and the remaining 60 g of water in a small bowl.
  4. Heat half the canola oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque (145°F/63°C); move to a plate.
  5. Add the remaining half of the canola oil to the skillet, then the garlic, ginger and red pepper flakes; stir 30 seconds until fragrant.
  6. Add the bok choy stems and kale and stir-fry 3 minutes, then add the bok choy leaves and spinach and toss until just wilted, about 1 minute.
  7. Stir the sauce, pour it into the skillet and cook 1 minute until glossy and thickened. Return the shrimp and toss to coat.
  8. Fluff the rice, divide among bowls, top with the shrimp and greens, and scatter the green onion over.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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