Wednesday, February 20, 2013

Shrimp, Zucchini, Baby Bok Choy, Green Beans and Jasmine Rice with Sauvignon Blanc Sauce




Shrimp, Zucchini, Baby Bok Choy, Green Beans and Jasmine Rice with Sauvignon Blanc Sauce
by Christine Adams
The Wine Dive recommends Simply Naked Sauvignon Blanc to be paired with this dish.

2 cups jasmine rice, cooked
olive oil
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
cornstarch slurry
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.

No comments:

Post a Comment

Post a Comment