A vegetable-packed variation on an Asian classic that you can make in minutes. Preparation tip: For a vegan version, substitute cubes of extra-firm tofu for the shrimp. Ingredient tip: Look for hot chili oil and black bean sauce in the Asian section of your natural market.
Chinese Beans and Bok Choy with Peppered Shrimp
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Ingredients
- 3/4-1 pound large shrimp shells and tails removed
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon hot chili oil
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- 1/2 pound Chinese long beans, halved or whole green beans, trimmed
- 2 cloves garlic, minced
- 1 small red bell pepper, cored and cut into 1/4-inch strips
- 2 large stalks bok choy, including leaves thinly sliced crosswise
- 1-2 tablespoons black bean sauce to taste
- Hot, cooked soba noodles or brown rice
Instructions
- Rinse shrimp well, shake dry, and place in a medium bowl. Sprinkle with black pepper and hot chili oil; set aside.
- In a large skillet or wok, heat olive oil and sauté onion for 2 minutes, until just tender. Add beans; toss to coat with oil and cook, tossing or stirring frequently, for 4 minutes. Add garlic, red bell pepper, and bok choy; cover and cook for an additional 4 minutes.
- Add shrimp and cook, stirring, for 2–3 minutes, until shrimp are opaque and vegetables are crisp-tender. Stir in black bean sauce and cook for 1 minute longer to blend flavors. Serve hot over noodles or brown rice.
Recipe Notes
Nutrition Facts
Chinese Beans and Bok Choy with Peppered Shrimp
Amount Per Serving
Calories 227
% Daily Value*
Cholesterol 129mg
43%
Sodium 12mg
1%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (with 1/2 cup low-sodium soba noodles): 227 cal, 24% fat cal, 6g fat, 1g sat fat, 129mg chol
