SHRIMP STIR-FRY WITH SHICHIMI TOGARASHI & BOK CHOY

SHRIMP STIR-FRY WITH SHICHIMI TOGARASHI & BOK CHOY

An adaptation of GoodFood's recipe
Time : 40 min
Servings : 4

INGREDIENTS


To serve

  • 450g Brown or Basmati Rice, cooked as per the instructions

PREPARATION

  1. Peel and thinly slice the onion. Cut ¼ inch off the bottom of the bok choys, then cut in half lengthwise.
  2. Drain and rinse the shrimp, then dry with a paper towel. 
  3. In a large bowl, place the shrimp, Shichimi Togarashi seasoning and a drizzle of olive oil.
  4. In a large frying pan, toast the cashews until golden. Transfer to a small bowl.
  5. In the same pan, add sesame oil, bok choy and sliced onion. Cook and stir over medium heat for 6 minutes. Set aside and keep warm.
  6. In the same pan, heat a drizzle of olive oil, then add the seasoned shrimp. Cook and stir for 2 to 3 minutes, until the shrimp turn pink.
  7. Divide the rice between the plates and top with the bok choy and shrimp.

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