Shrimp and bok choy

Shrimp and bok choy stir fry

Shrimp and bok choy stir fry

This dish pairs mild, crunchy bok choy with succulent shrimp (ok, well, the shrimp was frozen, so not optimally succulent, but still tasty). Yusuke experimented with a new sauce for the stir fry, with sesame oil, salt, sugar, and potato starch to thicken it. The sesame oil adds a nice depth to the taste, and only a small amount is needed to give the flavour. On the side, we had an exceptionally tasty miso soup with green onions, wakame, and egg—perfect egg consistency!

Shrimp and bok choy

Shrimp and bok choy

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