Shrimp & Scallop Stir Fry with Baby Bok ChoyAdapted from The South Beach Diet Supercharged
Printable Recipe
Prep time: 5 minutes
Cooking time: 10 minutes
Serves 2-4
Ingredients:
½ lb/450g large shrimp, shelled & deveined
½ lb/450g large sea scallops (Digby scallops if you can get them), rinsed & patted dry
2 large scallions/green onions, white & green parts thinly sliced
2 large clove garlic, minced
2 tsp extra virgin olive oil
2lb/1kg baby bok choy, rinsed, drained, dried & coarsely chopped (don’t skimp like I did…they really shrink up once chopped)
2 tbsp low sodium soy sauce (I actually used dark mushroom flavored soy sauce from my local Asian market – I had wanted to add some reconstituted shitake mushrooms, but didn’t have…will definitely do so next time)
2 tsp chili garlic sauce ( more or less depending on how much heat you like)
Directions:
1. In a large bowl, combine the shrimps, scallops, scallions and garlic and toss well.
2. Heat a large skillet or wok over medium high heat and add the shrimp/scallop mixture. Cook, stirring occasionally, until the shrimp are pink (3-4 minutes). Transfer to a large clean serving bowl.
3. Return the pan to the stove, still at medium high heat, and add the bok choy (there should be “juices” left from the shrimp & scallops in the pan. Cover and cook (stirring occasionally, until the bok choy is tender crisp (another 3 minutes or so). Drain any liquid in the skillet and add the bok choy to the seafood.
4. Return the skillet to the stove and add soy sauce and chili. Stir to combine and bring to a boil (just takes a few seconds). Add the seafood & bok choy and toss to coat. Cook only long enough to reheat. Transfer with slotted spoon to a serving bowl and boil the “sauce” until it thickens a bit. This doesn’t take very long. Pour over seafood and bok choy and serve.
Great dish on its own, but even better over rice (If you’re not South Beach Dieting) or multigrain pasta (if you are into SBD, phase II).
Cooking time: 10 minutes
Serves 2-4
Ingredients:
½ lb/450g large shrimp, shelled & deveined
½ lb/450g large sea scallops (Digby scallops if you can get them), rinsed & patted dry
2 large scallions/green onions, white & green parts thinly sliced
2 large clove garlic, minced
2 tsp extra virgin olive oil
2lb/1kg baby bok choy, rinsed, drained, dried & coarsely chopped (don’t skimp like I did…they really shrink up once chopped)
2 tbsp low sodium soy sauce (I actually used dark mushroom flavored soy sauce from my local Asian market – I had wanted to add some reconstituted shitake mushrooms, but didn’t have…will definitely do so next time)
2 tsp chili garlic sauce ( more or less depending on how much heat you like)
Directions:
1. In a large bowl, combine the shrimps, scallops, scallions and garlic and toss well.
2. Heat a large skillet or wok over medium high heat and add the shrimp/scallop mixture. Cook, stirring occasionally, until the shrimp are pink (3-4 minutes). Transfer to a large clean serving bowl.
3. Return the pan to the stove, still at medium high heat, and add the bok choy (there should be “juices” left from the shrimp & scallops in the pan. Cover and cook (stirring occasionally, until the bok choy is tender crisp (another 3 minutes or so). Drain any liquid in the skillet and add the bok choy to the seafood.
4. Return the skillet to the stove and add soy sauce and chili. Stir to combine and bring to a boil (just takes a few seconds). Add the seafood & bok choy and toss to coat. Cook only long enough to reheat. Transfer with slotted spoon to a serving bowl and boil the “sauce” until it thickens a bit. This doesn’t take very long. Pour over seafood and bok choy and serve.
Great dish on its own, but even better over rice (If you’re not South Beach Dieting) or multigrain pasta (if you are into SBD, phase II).
4 comments:
This recipe is great! I made a few changes - I used regular-sized frozen shrimp and little frozen scallops (thawed and patted dry). I then marinated the shrimp/scallop mixture with a little splash of light soy sauce for about 20 minutes. I also used more garlic (4 medium cloves), and increased the sauce to 3 tbsp of light soy sauce, and 4 tsp of garlic chili paste (from one of those big bottle with the green lid). I also mixed 1 tbsp of cornstarch in 1 tbsp cold water, then added that to the soy sauce/chili. Served it with jasmine rice - delicious!!
What a wonderful adaptation! Thanks so much for sharing.
Great recipe. I also made a few changes out of pantry-necessity. Just used shrimp (no scallops), added extra soy, more garlic-4 cloves!, didn't have garlic chili paste so improvised with a bit of cornstarch, chicken stock, a tad of chipotle sauce for heat - served with spinach vermicelli. The rice might have been more attractive but it was very tasty!
I love it when necessity is the mother of invention and chipotle sauce sounds like a great alternative. I must try it.
Thanks for dropping by and sharing.
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