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Stir-Fried Orange Shrimp
with Baby Bok Choy, Brown Rice & Cashews
30 MIN
4 Servings
From the Test Kitchen
Citrus fruits have been cultivated for millennia in Asia, where they play a delicious part in many cuisines. This Chinese-style recipe uses a zesty citrus glaze to accent the delicate sweetness of shrimp. We’re stir-frying our shrimp and baby bok choy (or Chinese cabbage) with fresh-squeezed orange juice and a splash of ponzu, a Japanese soy sauce made with citrus fruits. Sweet chili sauce lends extra brightness to the stir-fry, served over brown rice with a garnish of scallions and cashews.
Get Cooking-
NutritionPER SERVING
-
Calories560 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Shrimp
-
1 cup Long Grain Brown Rice
-
3 cloves Garlic
- 2 Scallions
-
1 Navel Orange
-
¾ lb Baby Bok Choy
-
3 Tbsps Cashews
- 2 Tbsps Ponzu Sauce
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
-
½ cup Sweet Chili Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, 2 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the orange and squeeze the juice into a medium bowl, straining out the seeds; discard the orange halves. Roughly chop the cashews.
3
Cook the vegetables:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the bok choy stems and leaves, garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy leaves have wilted.
4
Make the orange glaze:
While the vegetables cook, add the orange zest, sweet chili sauce, ponzu sauce and sesame oil to the bowl of orange juice. Stir to thoroughly combine; season with salt and pepper to taste.
5
Add the shrimp & orange glaze:
While the vegetables continue to cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and orange glaze to the pan of vegetables. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked rice between 4 dishes. Top with the cooked vegetables and shrimp. Garnish with the cashews and green tops of the scallions. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, 2 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Using a peeler, remove the rind of the orange, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the orange and squeeze the juice into a medium bowl, straining out the seeds; discard the orange halves. Roughly chop the cashews.
3
Cook the vegetables:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the bok choy stems and leaves, garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy leaves have wilted.
4
Make the orange glaze:
While the vegetables cook, add the orange zest, sweet chili sauce, ponzu sauce and sesame oil to the bowl of orange juice. Stir to thoroughly combine; season with salt and pepper to taste.
5
Add the shrimp & orange glaze:
While the vegetables continue to cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and orange glaze to the pan of vegetables. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked rice between 4 dishes. Top with the cooked vegetables and shrimp. Garnish with the cashews and green tops of the scallions. Enjoy!
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