Barbecue sauce may not be a traditional stir-fry ingredient, but it offers a quick way to add smoky-sweet flavor.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup barbecue sauce
- 1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
- 3 tablespoons vegetable oil
- 1 1/4 pounds peeled and deveined large shrimp
- Kosher salt
- 1 1/2 pounds baby bok choy, trimmed and halved lengthwise
- 4 cups frozen white rice
- Lime wedges, for serving
Instructions
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
Nutrition Facts
| Calories | 490 |
| Total Fat | 12 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 179 milligrams |
| Sodium | 1236 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 3 grams |
| Sugar | 9 grams |
| Protein | 26 grams |
Reviews
So easy and so tasty
Super fast and super delicious. The BBQ sauce added a smokiness that I’m not used to tasting in a stir fry. Definitely a nice touch. Even my seven-year-old daughter loved it!
Super simple and tasty dinner. I chopped up the baby bok choy to make it easier to eat. It was just me, and this is a great, easy meal for one or two people.
Quick, easy and flavorful!!!! This is a must add to your cooking repertoire.
Easy & so delicious!