Adapted from Susie Middleton’s Fresh From the Farm cookbook
For the Sauce
- 2 Tablespoons Fish Sauce
- 2 Tablespoons fresh lime juice
- 2 Tablespoons water
- 1 Tablespoon brown sugar
- 3/4 teaspoon Asian chili-garlic paste
- 1 teaspoon cornstarch
- 1 Tablespoon plus 1 teaspoon minced fresh ginger, divided
- 1 Tablespoon plus 1 teaspoon minced fresh garlic, divided
- 2 Teaspoons finely chopped Serrano chili peppers (about 1, 3 inch pepper, ribs and seeds removed)
For the Shrimp
- 1 1/4 pounds large shrimp (31-35 count), peeled and deveined with tails removed.
- 2 Tablespoons fresh orange juice
- Kosher Salt
For the Bok Choy & Seasonings
- 1 pound baby bok choy (4 to 6 heads, depending on the size)
- 3 Tablespoons peanut oil
- 2 cups pea greens or 1 cup pea shoots (optional)
- 2 to 3 Tablespoons chopped fresh Thai basil (or a combination of basil, mint and cilantro)
- Cooked rice or quinoa, for serving
- 1/4 cup chopped roasted peanuts for garnish, optional
- In a small bowl, combine the fish sauce, lime juice, 2 Tablespoons water, the brown sugar, chili-garlic paste and cornstarch. Whisk thoroughly and set aside.
- In another small bowl, combine 1 Tablespoon ginger, 1 Tablespoon garlic and 1 1/2 teaspoons of the Serranos and set aside.
- In a mixing bowl, toss the shrimp with the remaining 1 teaspoon each of ginger and garlic, 1/2 teaspoon Serranos, the orange juice, and 1/2 teaspoon salt.
- Cut each head of baby bok choy crosswise at the “neck” where the leafy part begins, then in half lengthwise. Reserve the leafy tops.
- Delicately remove the core of the bok choy from the stem ends, and cut the stems lengthwise into pieces about 1/2 inch wide.
- Drop all the stems and leafy tops into a big bowl of tepid water, swish around, and let sit for a few minutes to remove any dirt.
- Gently lift the bok choy out of the water and spread on a dishtowel. Let the pieces sit for a few minutes to drip dry.
- In a large, 12-inch nonstick stir-fry pan or skillet, heat 2 Tablespoons of the peanut oil over medium-high heat. When the oil is hot, add the bok choy and 1/2 teaspoon salt. Using tongs, toss to coat. Turn the heat to high and cook, tossing occasionally with the tongs, until browning begins, 2 to 3 minutes. Lower the heat to medium high and continue stirring until all the pieces have some browning and the stems are pliable, but not completely limp, 3 to 4 minutes. Transfer the bok choy to a plate. Let the pan cool for a minute off the heat.
- Add the remaining 1 Tablespoon of peanut oil to the pan. Turn the heat back to high and when the oil is hot, add the shrimp, scraping the bowl to add any bits of garlic and ginger left behind. Cook, stirring frequently, until the shrimp are just shy of being cooked through, about 2 minutes.
- Return the bok choy to the pan, stir and add the reserved ginger-garlic-serrano mixture. Stir until well combined and fragrant, about 30 seconds.
- Whisk the fish sauce mixture and pour into the pan making sure to get any remaining cornstarch out of the bowl. Stir constantly for 10 to 20 seconds as the sauce thickens slightly, and remove the pan from the heat.
- Continue stirring to coat the shrimp and vegetables with the sauce.
- Stir in the pea greens or shoots (if using) and about 2 Tablespoons of the fresh herbs. Stir again.
- Serve over rice, garnished with remaining herbs and peanuts if using.