Spicy Thai Shrimp & Baby Bok Choy Stir-Fry
"From Susie Middleton's Fresh From the Farm cookbook, reworded ever so slightly...."
INGREDIENTS
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2 Tablespoons Fish Sauce
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2 Tablespoons fresh lime juice
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2 Tablespoons water
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1 Tablespoon brown sugar
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3/4 teaspoon Asian chili-garlic paste
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1 teaspoon cornstarch
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1 Tablespoon plus 1 teaspoon minced fresh ginger, divided
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1 Tablespoon plus 1 teaspoon minced fresh garlic, divided
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2 Teaspoons finely chopped Serrano chili peppers (about 1, 3 inch pepper, ribs and seeds removed)
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1 1/4 pounds large shrimp (31-35 count), peeled and deveined with tails removed.
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2 Tablespoons fresh orange juice
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Kosher Salt
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1 pound baby bok choy (4 to 6 heads, depending on the size)
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3 Tablespoons peanut oil
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2 cups pea greens or 1 cup pea shoots (optional)
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2 to 3 Tablespoons chopped fresh Thai basil (or a combination of basil, mint and cilantro)
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Cooked rice or quinoa, for serving
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1/4 cup chopped roasted peanuts for garnish, optional
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