SPICY HONEY GINGER SHRIMP WITH STIR FRIED BOK CHOY AND KIMCHI RICE ENJOY DAN:

SPICY HONEY GINGER SHRIMP WITH STIR FRIED BOK CHOY AND KIMCHI RICE

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

2 Tablespoon olive oil

1-thumb size fresh ginger, grated

1 teaspoon Garam Masala

2 garlic cloves, smashed

3/4-teaspoon red pepper flakes

2 tablespoon honey

1 tablespoon EACH lemon juice soy sauce, and white wine

1 pound tail on shrimp, peeled and deveined

1 teaspoons sesame oil

Sea salt and freshly ground black pepper to taste

3/4-cup EACH jasmine rice and kimchi thinly sliced

2 scallions, bias sliced into 1/2-inch lengths

2 teaspoon toasted sesame seeds

DIRECTIONS:

1.   Mix all ingredients together except for shrimp, 1 tablespoon olive oil, garlic, S. &.P. scallions, and sesame seeds.

2.   Add the shrimp, cover and refrigerate for 1 hour.

3.   In a wok add reaming oil over medium-high heat and when sizzling.

4.   Add shrimp mixture and sauté for 2-3 minutes, flip and sauté 2 minutes more.

5.   Season with S. &. P, add fresh scallions, and sesame seeds.

6.   Cook rice per package direction, when cooked stir in kimchi slices.

7.   Top rice with shrimp mixture, and bok choy, drizzle with sesame oil.

STIR FRIED BABY BOK CHOY:

1-1/2-pound baby bok choy (about 3 heads) halved lengthwise

2 tablespoons grape-seed oil

1 thumb-size fresh ginger, minced

4 garlic cloves, thinly sliced

2 scallions, white and green parts, bias-sliced into 1/2-inch lengths

1 teaspoon EACH sea salt and sugar

1/8-teaspoon Seasoned Pepper Medley

DIRECTIONS:

1.   In a wok add oil over medium-high heat and when sizzling.

2.   Add ginger, garlic, scallions and stir fry for 30 seconds.

3.   Add bok choy, and reaming ingredients and stir fry 1 minute.

4.   Add 1 tablespoon water, cover and cook 1-2 minute.

FOODIST DAN:                                                      BON-APPETITE!!