So you can imagine I’ve been cooking, but I’m just sharing one with you today. This is a favorite around our casa.
Lemony Shrimp and Bok Choy Lo Mein
1 tablespoon sesame seeds
2 cups chinese egg noodles or angel hair pasta (I used whole wheat)
1 tablespoon canola oil
2 garlic cloves, finely minced
1 head bok choy, stems sliced 1/2 inch thick on the diagonal and the leaves coarsely chopped
1/2 inch piece fresh ginger, grated
2 1/2 tablespoons reduced-sodium soy sauce
1 pound peeled medium shrimp
1 tablespoon dark sesame oil
2 teaspoons fresh lemon juice
2 scallions, thinly sliced on the diagonal
Place the sesame seeds in a small skillet and heat over medium heat shaking the pan often, until fragrant and toasty, 1 to 2 minutes. transfer to a small plate and set aside.
Bring a large pot of salted water to a boil. Add the noodles and boil until they are tender, 3 to 4 minutes (unless the box states otherwise). Drain and set aside.
Heat the canola oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the bok choy stems. Add the ginger and soy sauce and cook until the stems are just tender, about 3 minutes. Add the shrimp and cook, stirring often, until the shrimp begin to turn opaque, about 2 minutes. Stir in the drained noodles and toss to coat. Stir in the bok choy greens and sesame oil and cook, tossing often, until they just begin to wilt, about 4 minutes. Finish with the lemon juice, sesame seeds and scallions.
Simple Living and Eating
Tasteful Tuesdays @ nap time creations
Trick or Tuesday Tuesday
Blessed with grace