Shrimp, Zucchini, Baby Bok Choy, Green Beans and Jasmine Rice with Sauvignon Blanc Sauce
by Christine Adams
2 cups jasmine rice, cooked
3 garlic cloves, minced
1 pound jumbo shrimp, clean and deveined
1 medium zucchini, cut into matchstick pieces
1/2 pound green beans, trimmed
1 bunch baby bok choy, trimmed
1 Tablespoon fish sauce
1 cup white wine
6 scallions, chopped
Prepare the veggies before starting to cook, it goes along pretty fast.
Cook the rice according to the package directions.
Heat 2 tablespoons of olive oil in a large pan or wok over medium high heat. Add the garlic and cook for 30 seconds.
Add the shrimp and cook for 4 minutes. Add the zucchini and green beans and cook for another 3 minutes, shaking the pan and stirring frequently. Add the baby bok choy, and after about a minute, add the fish sauce and the white wine. Cook for 1-2 minutes then add the slurry, stir constantly for another minute, until thickened.
Serve on top of the jasmine rice, sprinkled with the chopped scallions.