ADDED A LITTLE SPICE TO MY SHRIMP BOCK-CHOY ASARAGUS TOMATOE RECIPE ENJOY DAN:

SHRIMP SAUTEED WITH BOK-CHOY, ASPARAGUS AND TOMATOES by CHEF DAN:


Serves 4 (REVISED) ADD 1 TEASPOON CHILI GARLIC SAUCE)



INGREDIENTS:



1 pound shrimp, peeled and deveined

1 cup cherry tomatoes

7 baby bok-choy, sliced lengthwise down the middle, and chopped

10 asparagus stalks, cut on the bias in 2-inch pieces

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons fresh lime juice

Kosher salt and fresh ground black pepper to taste

1 teaspoon chili garlic sauce



DIRECTIONS:



1. In a wok heat oil over medium-high heat.

2. Add tomatoes and cook stirring often, until they blister, about 2 minutes.

3. Add chili garlic sauce, garlic and cook about 30 seconds.

4. Add bok-choy, asparagus and cook for 2 minutes, stirring often.

5. Add shrimp and cook stirring often, or until almost cooked through, about 3 minutes.

6. Add lime juice and season with salt and pepper.

7. Toss to combine.

ENJOY DAN: hallelujah