Chef Tom Fraker
Bok Choy, Napa and Fresh Noodle Stir Fry
Bok Choy, Napa and Fresh Noodle Stir Fry
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Asian
Servings
8 - 10 servings
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
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12 raw shrimp, peeled & deveined
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Garlic salt & freshly ground pepper, to taste
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Cooking spray
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1 lime
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2 tablespoons extra virgin olive oil
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1 Melissa’s Perfect Sweet Onion, sliced thin
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3 cloves Melissa’s Peeled Garlic, minced
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10 large mushrooms, quartered
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1 pound Bok Choy Leaves, rinsed
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1 pound Napa Cabbage Leaves, rinsed
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1 red bell pepper, julienned
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1 yellow bell pepper, julienned
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1 green bell pepper, julienned
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1 tablespoon ground ginger
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¼ cup soy sauce
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1 tablespoon unsalted butter
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Freshly ground black pepper, to taste
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Directions
Prepare a hot grill.
Season the shrimp with the garlic salt and pepper and coat with the cooking spray.
Place them on the hot grill and cook for 1-2 minutes per side or until they are opaque.
Drizzle with the juice from the lime and set aside.
Heat the olive oil in a wok/wok pan over high heat.
Add the onions, season with salt and pepper and sauté until they are translucent.
Stir in the garlic for 30 seconds and then add the mushrooms, bok choy, napa and the bell peppers and sauté until just tender.
Add the rest of the ingredients, except for the noodles and stir fry for 1 minute.
Add the shrimp and set aside.
Prepare the noodles according to the package instructions.
Place the noodles on a serving platter and top with the stir fry vegetables.
Filed in:
Asian Dish,
Asian Essentials,
Bell Pepper,
Bok Choy Napa and Fresh Noodle Stir Fry,
Chef Tom Fraker,
Chinse Noodles,
Entree,
Garlic,
Ginger,
Ginger Root,
Lime,
Mushrooms,
Napa Cabbage,
Organic Bell Peppers,
Organic Limes,
Peeled Garlic,
Perfect Sweet Onions,
Side Dish
