Shrimp and Bok Choy Sauté

Embrace the spirit of Lunar New Year with our delightful Chinese Sautéed Shrimp and Bok Choy recipe! Celebrate prosperity and togetherness as succulent shrimp and vibrant bok choy are sautéed to perfection in the Essential Pan, infused with traditional Chinese flavors of ginger, garlic, and soy sauce. This festive dish embodies luck and abundance, perfect for ushering in a year filled with joy and delicious moments shared with loved ones.

Ingredients

• 1 pound of large shrimp, cleaned
• 1 large egg white
• 2 teaspoons of rice vinegar
• 1 teaspoon of soy sauce
• 1 tablespoon of cornstarch
• 1/2 teaspoon of sesame oil

For the Sauté

• 1/4 cup of water
• 2 tablespoons of rice wine vinegar
• 1 tablespoon of soy sauce
• 1 teaspoon of fish sauce
• 1/2 teaspoon of toasted sesame oil
• 1 tablespoon of neutral oil for cooking
• 1 tablespoon of fresh ginger, minced
• 4 cloves of garlic, sliced thin
• 3 to 4 scallions, white and green parts separated and both thinly sliced
• 1 tablespoon of chile paste (such as sambal oelek)
• 1 pound of baby Bok Choy, washed and leaves separated
• 1/2 cup of cashews, halved (optional)
• Toasted sesame seeds for garnish

Directions

1. Marinate the Shrimp: First, clean your shrimp and set aside. In a large mixing bowl, whisk together the egg white, vinegar, soy sauce, cornstarch, and sesame oil until completely combined. Add the shrimp to the mixture and coat well. Marinate for 30 minutes in the fridge.
2. Blanch the Shrimp: While the shrimp marinates, bring a large pot of water to a boil in a D3 Stainless Steel 8-quart stockpot. When the water is boiling, add the shrimp and blanch for one minute. Remove from the water and set aside.
3. Prepare the Sauce: Combine 1/4 cup water, vinegar, soy sauce, fish sauce, and sesame oil in a mixing bowl and whisk to combine. Set aside.
4. Sauté Aromatics: In your All-Clad D5 Stainless Polished 4-qt Essential Pan, heat 1 tablespoon of neutral oil over medium-high heat. When hot, add the garlic, ginger, and scallion whites. Sauté for about 2 to 3 minutes until fragrant.
5. Add Heat and Veggies: Add the chile paste and sauté for an additional 1 to 2 minutes until the paste has darkened in color. Add the Bok Choy leaves and continue to sauté for 2 to 3 minutes, tossing frequently, or until the leaves have wilted.
6. Sauce and Simmer: Add the vinegar sauce mixture to the pan, coating the Bok Choy. Sauté for an additional minute or until the Bok Choy stems have softened.
7. Finish the Dish: Add the shrimp back into the Essential Pan along with the cashews (if using). Sauté for an additional minute, tossing to coat everything evenly. Pour in any remaining slurry from the bowl if needed and cook for one more minute to thicken the sauce.
8. Serve: Remove from the heat and serve immediately. Serve over steamed rice and garnish with scallion greens and sesame seeds.

Pro Tip

"Velveting" is a cooking technique commonly used in Chinese cuisine where meat or seafood is marinated and coated with a mixture to maintain its tenderness and moisture. When referring to "velveting shrimp," it typically involves marinating the shrimp in a mixture containing egg white, cornstarch, and rice wine or vinegar. This coating helps to preserve the shrimp's moisture and tenderness during the sauté, preventing it from becoming overcooked