Best 4 Spicy Sweet Tangerine Shrimp With Baby Bok Choy Recipes
Tantalize your taste buds with a culinary journey to the Orient with our exquisite Spicy Sweet Tangerine Shrimp with Baby Bok Choy. This tantalizing dish offers a symphony of flavors, where succulent shrimp, crisp baby bok choy, and a delectable tangerine sauce come together in perfect harmony. Immerse yourself in the vibrant tapestry of Asian cuisine as you explore the depths of this culinary masterpiece.
Our comprehensive guide provides two tantalizing variations of this dish to cater to diverse palates - a classic version and a tantalizing gluten-free alternative. Both recipes are meticulously crafted to ensure an explosion of flavors and textures with each bite. We unveil the secrets behind this culinary gem, guiding you through the process of selecting the freshest ingredients, creating a harmonious balance of flavors, and achieving the perfect cooking techniques.
HEALTHY SPICY STEAMED BABY BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
- Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
Tips:
- For the best results, use fresh, ripe tangerines. Look for ones that are deep orange in color and have a sweet, citrusy smell.
- If you can't find baby bok choy, you can use regular bok choy instead. Just cut it into 1-inch pieces before cooking.
- If you don't have a wok, you can use a large skillet instead. Just make sure it's big enough to hold all of the ingredients without overcrowding.
- Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
- Serve the shrimp with rice or noodles, and garnish with chopped cilantro or green onions.
Conclusion:
This spicy sweet tangerine shrimp with baby bok choy is a delicious and easy-to-make dish that's perfect for a quick weeknight meal. The shrimp are cooked in a flavorful sauce made with tangerine juice, honey, and chili peppers, and the baby bok choy adds a healthy dose of vegetables. Serve it with rice or noodles, and you have a complete meal that's sure to please everyone at the table.
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