Stir Fry with Baby Bok Choy, Snow Peas, and Shrimp

Stir Fry with Baby Bok Choy, Snow Peas, and ShrimpBaby, I have a cold
For this first normal day of the new year, I had intended to write about my plan for better eating habits for 2019 and I DO plan on eating better. My biggest problem right now though is that I cannot shake this cold! To make things worse, I know I am not alone in my quest. The number of friends, family, and coworkers who are fighting this same battle is astounding. So instead of outlining my plan to be healthier in 2019, I’m trying to figure out just how to get healthy.

We sell a Jasmine Green Iced Tea here at the store from Teas Tea that I love. The best thing about it, other than the taste, is the fact that it is loaded with vitamin C. Plus, it’s a great way to stay hydrated. This is why I have been having it every day since I got sick. Of course, you can always drink the hot version too. The heat will help with your sinuses.

Soups are a no-brainer when you are sick, especially this Chicken Soup with Dill or my favorite, depending on my energy level, Mexican Matzo Ball Soup. Choosing any one of these options is a good way to go as well: Thai Hot and Sour Chicken Soup, Minestrone, and Spicy Chicken and Rice Flu Chaser Soup.

Because anytime you have a cold and have stuffed sinuses it can be hard to taste anything, I tend to eat spicy foods when I am under the weather. A spicy stir-fry is my go-to for a few reasons. The first is if it’s spicy, I am able to taste it. Second, ingredients like ginger, garlic, and chilies, which are most often found in stir-fry, are great natural remedies for illness. Lastly, it’s fast and filling and not boring so the rest of the family will eat it too.

For those of you out there fighting this battle along with me, carry your tissue packs with pride and know that we shall eventually persevere. We will get through this!

Stir-Fry with Baby Boy Choy, Snow Peas, and Shrimp
Adapted from Food 52
Yields 6 servings with rice or noodles 

For the Shrimp
1 large egg white
1 tablespoon cornstarch
2 teaspoons rice wine, dry sherry, or rice vinegar
1 teaspoon soy sauce
1 pound large shrimp, peeled and deveined
1 tablespoon vegetable oil
Water for poaching

For the stir fry
1 tablespoon peanut, canola, or vegetable oil
1 tablespoon minced fresh ginger
2 to 3 garlic cloves, minced
1 tablespoon chili-garlic sauce, or to taste
4 scallions, white and green parts separated and thinly sliced
1 pound baby bok choy, washed and thoroughly dried
1/2 pound snow peas
2 tablespoons rice wine
1 tablespoon soy sauce
1/2 cup toasted chopped cashews
Cooked white or brown rice for serving
Toasted sesame seeds for garnish

Marinate the shrimp
In a medium mixing bowl, combine egg white, cornstarch, rice wine, and soy sauce, and whisk until smooth. Add the shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes while you prep the other ingredients. (This step can be done a day ahead.)

Prepare the vegetables
While the shrimp marinates, separate the baby bok choy into leaves and de-string the snow peas. Set aside.

Cook the shrimp
Bring a pot of water to a boil over medium-high heat. Add 1 tablespoon oil and reduce the heat to low so that the water is at a bare simmer. Add shrimp and cook, stirring constantly, for 1 minute. Drain the shrimp thoroughly, and set aside.

Make the stir-fry
Have all the ingredients chopped and measured so you can act quickly.

Place a large skillet or wok over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked at the surface should sizzle and evaporate immediately. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.

Add the snow peas and bok choy and stir-fry until the bok choy leaves are wilted (about 2 to 3 minutes). Add the rice wine and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.

Remove from the heat, and mix in the cashews and the green parts of the scallions. Spoon over rice or noodles, garnish with sesame seeds and serve immediately.

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