Baby Boi Choy with Shrimp

Baby Boi Choy with Shrimp, originally uploaded by Robin "Evil Bob" A.

GF:
As soon as I told my BF I was cooking stir fry, he asked me what kind of meat I would have. He is a meat guy and I am a vegetable girl. When I thought of doing a stir-fry, I was trying to take him off meat for an evening. In the end, we settled on adding shrimps to some Boi Choy. This kind of vegetables are now quite commonly seen in most of the grocery stores in the US. I thought: 'great!' with the shrimps, perhaps I could give the Boi Choy dish a Thai touch.

Here is what we had for the evening with steamed rice.

Recipe:
* Break large Boi Choy leaves from the stem and rinse the sand from each leaf inside.
* Rinse the headless (8-15) shrimps, dry and get ready for frying.
* Heat a table spoon of the oil (I used olive oil) in a small frying pan, add shrimps and gently stir.
* Add a table spoon of oil in a wok, then add chopped garlic and spring onions (approx a teaspoon each),
* When sizzling, add vegetable in the wok and start to stir. (Don't stir constantly, just make sure vegetables are evenly heated in the wok)
* After about 3 minutes, add a bit salt, one tea spoon of Thai garlic chilli sauce(optional), one tea spoon of fish sauce and some sugar.
* The shrimps should have turned red by now, so pour them into the wok, stir gently for a couple of minutes.
* When the Boi Choy stems have absorbed the heat and don't look as pale as before, and the shrimps have been well mixed with the vegetables, the dish is ready.

BF: The dish was a resounding success except when the fish sauce was added to the wok; the resulting cloud of "steam" really irritated my throat, and I had to escape outside for some fresh air, dropping all my chores as a sou chef! GF laughed at my lack of fish sauce experience. But aside from that small drama, the dinner was quickly finished, accompanied with some hot Sake. Lovely!!