Spicy shrimp stir-fry with sweet potato & bok choy
Spicy shrimp stir-fry with sweet potato & bok choy
409kcal Per person
21g Protein
46g Carbs
16g Fat
7g Fiber
Ingredients
- 3 ounces shrimp (frozen) (84 g)
- ¼ pound sweet potato (114 g)
- 1 bell pepper
- 1 head baby bok choy
- 1 scallion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 ½ tablespoon soy sauce (23 ml)
- 1 tablespoon chili sauce (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- 1 squeeze lime juice (5 ml)
- 1 tablespoon olive oil (15 ml)
Preparing this recipe
- Defrost the shrimp on a plate.
- Peel the sweet potato and cut it into small, even cubes. Slice the bell pepper into strips. Cut a slice off the bottom of the bok choy and separate the leaves. Slice the bok choy leaves into strips, keeping the green part separate. Slice the scallion into rings, press the garlic clove, grate the ginger.
- Make the sauce by mixing the garlic, ginger, soy sauce, chili sauce, Sriracha and lime juice in a small bowl.
- Heat the oil in a wok and add the sweet potato cubes along with the bell pepper strips. Stir-fry for 8 minutes. Then add the white part of the bok choy and cook for 2 more minutes. Add the shrimp and cook for 1 minute. Stir in the sauce, scallions and the green part of the bok choy, and stir-fry for another 2 minutes.
- Serve the stir-fry in a (deep) bowl.
