Bok Choy, Spicy Thai

Thai Shrimp with Bok Choy and Coconut Rice

The spicy sauce for wilting the bok choy can be made in advance and left on the cooled burner until you are ready to serve.  Simply re-heat the sauce, toss in the chopped bok choy and sautee for five minutes or until bok choy has slightly wilted.  The same method can be used for the shrimp, so these two dishes are a natural pair!



  • 6 cups chopped fresh bok choy – 3 small heads or 2 medium sized heads
  • 2 tablespoons peanut oil or other vegetable oil (don’t use olive oil, it conflicts with the Thai flavors)
  • 1 teaspoon toasted sesame oil
  • 1/2 medium onion, peeled and diced
  • 2 jalapeno peppers, seeded and diced
  • 4 cloves garlic, smashed and chopped
  • 1 teaspoon crushed or chopped fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons fresh squeezed lime juice (about half a lime)
  • 1 tablespoon Thai fish sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon Thai green chili paste ( I used Thai Kitchen brand – I always have a few different flavors in my fridge.  It lasts a long time and really adds the authentic Thai flavor)
  • Fresh Cilantro for garnish if desired

In a large saute pan on medium high heat, add the oils, onion and jalapeno peppers.  Saute for a few minutes until onions are glossy.  Add the garlic, ginger and crushed red pepper.  Saute a few more minutes or until fragrant.  Add the lime juice, fish sauce, soy sauce and chili paste.  Stir to incorporate all the ingredients.

At this point you can add the bok choy and sautee until slightly wilted.  You can also leave the pan of sauce on the burner (turned off) for up to several hours until you are ready to serve.  Simply re-heat and add bok choy when sauce is hot.

Garnish with fresh cilantro if desired.


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