Do you remember those carefree days, when you didn't have to worry about what to prepare for lunch or dinner? Not having to plan ahead and calculate what's left in the pantry or refrigerator and what to purchase in order to make a meal out of all those ingredients? Well I do, but can't turn back time huh. To help with that we sometimes narrow down our type of protein and "built" the rest around it.
That's precisely what we did for our lunch and chose shrimp as our main protein and remembered that we had some bok choy left in our refrigerator. So we cut the bok choy into medium sized pieces and rinsed the shrimp. Furthermore, sliced some shallot, diced a bulb of garlic and a piece of ginger. We also cut the mushrooms we had.
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Then we soaked the shrimp in some brown rum (used one brand from Suriname, but any dark rum will do) and put the sesame oil and oyster sauce on standby.
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We proceeded with sautéing the garlic and shallot in a lite bit of oil for a little while - long enough to get some brown edges - and removed those before getting soggy.
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It was then time to sauté the ginger and added the shrimp to it. Leave the juices from the shrimp and rum on the side. When the shrimp got a little color, the shallot and garlic was added.
The mushrooms and bok choy were then added and that's when we realized that our pan - uncle Roger would not approve 😂 - is a little bit on the small and flat side to stir fry all the ingredients together. To prevent the ingredients from spilling over and the shrimp getting overcooked and rubbery, we removed the shrimp and let the vegetables get cooked.
When the vegetables were shrunk, we added the sesame oil, oyster sauce and shrimp. The leftover shrimp-rum-concoction joined the party of flavors and added salt and pepper to taste.
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"Stir fried" shrimp, bok choy and mushrooms on some hot rice became our lunch and dinner for the day: healthy - it has most food groups 🤷♀ - savory and filling. Not to mention DE-licious, if I may say so myself.
