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Dinner recipe · from the recipe book

Chili Garlic Shrimp with Bok Choy and Kale

Plump, glossy shrimp in a spicy-sweet chili garlic sauce tossed with tender-crisp bok choy, kale and snow peas over fluffy brown rice.

Chili Garlic Shrimp with Bok Choy and Kale

Ingredients

  • 1¼ lb600 gShrimppatted dry
  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWaterdivided
  • 5 cups shredded350 gBok choystems sliced, leaves chopped
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 2⅓ cups150 gSnow peastrimmed
  • 8 cloves24 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp3 gCrushed red pepper
  • 1 tbsp10 gCornstarch
  • 2 tbsp28 gCanola oildivided
  • 1¾ tsp8 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Bring the brown rice and 540 g of the water to a boil in a saucepan, cover, reduce to low and simmer 40 to 45 minutes until tender; rest covered 5 minutes.
  2. While the rice cooks, slice the bok choy stems and chop the leaves, keeping them apart; chop the kale, trim the snow peas, mince the garlic, grate the ginger and slice the green onion, keeping whites and greens apart.
  3. Make the chili garlic sauce: whisk the soy sauce, honey, cider vinegar, red pepper flakes, cornstarch and the remaining 60 g of water in a small bowl.
  4. Heat half the canola oil in a large skillet over high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque; move to a plate.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the garlic, ginger and green onion whites for 30 seconds until fragrant.
  6. Add the bok choy stems and snow peas and stir-fry 2 minutes, then add the bok choy leaves and kale and stir-fry 2 minutes until just wilted.
  7. Return the shrimp to the skillet, stir the chili garlic sauce and pour it in; toss 1 minute until glossy and thickened.
  8. Turn off the heat and drizzle with the toasted sesame oil. Serve over the brown rice, topped with the green onion greens and sesame seeds.

Contains: Shellfish, Gluten, Soy, Sesame.

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

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