Shrimp Bok Choy Rice Plate

1. 1

   Wash bok choy and cut into pieces 2 inches long.

2. 2

   Put the shrimp in a seasoning bowl. Marinate it with lemon juice, a pinch of salt, a pinch of white pepper, a pinch of garlic powder. Mix. Cover the bowl and set it in the refrigerator for 20 minutes.

3. 3

   Prepare rice according to package directions, or using a rice cooker.

4. 4

   Put an iron skillet on medium high heat. Add 1/2 tablespoon olive oil to cover the base. Lay shrimp evenly in the skillet. Sprinkle a dash of black pepper on the shrimp. After 3 minutes, turn the shrimp and sprinkle a dash of black pepper. Fry for 2 minutes, then transfer onto a plate.

5. 5

   After removing the shrimp, add remaining 1 tablepoon olive oil in the skillet. Add bok choy and stir. Sprinkle a dash of salt on the bok choy.

6. 6

   When bok choy wilts, add oyster sauce. We don't need anything else since there is some black pepper left from cooking the shrimp. Transfer bok choy to a plate.

7. 7

   To serve, place rice on a plate. Add a layer of bok choy. Put the shrimp on top. A good bite has the crunchy bok choy, tender shrimp, and soft rice!

8. 8

   Note: You may use other vegetables like spinach or broccoli to replace bok choy.

* Per serving · 4 servings · Values may vary.