Spicy Cauliflower, Bok Choy, and Shrimp Stir-Fry with Coconut
A stir-fry is great for a quick weeknight dinner -- to make the meal even speedier, cut the cauliflower and bok choy ahead of time, devein and peel the shrimp, and have it all ready to go in the refrigerator. You could serve this dish over brown rice, but the starchlike texture of the cauliflower makes it more than able to stand alone.
- Total Time:
- Servings: 2
Photography: Chris Testani
Source: Martha Stewart Living, February 2012
- 1 tablespoon safflower oil
- 1/4 large head cauliflower, cut into 1/2-inch-thick slices
- 1/2 large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)
- 1/2 pound large shrimp, peeled and deveined
- 3 large garlic cloves, finely chopped
- 1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
- 1 tablespoon agave syrup
- 2 teaspoons fish sauce
- 1/2 cup fresh basil leaves, plus more for garnish
- 3 tablespoons unsweetened flaked coconut, toasted
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.
Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.
Toss garlic with shrimp. Stir in sambal oelek, agave syrup, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately. Top with coconut flakes and more basil.