8 oz Shrimp

2 oz Korean BBQ Sauce

2 Tbsp Cornstarch

1 tsp Multicolor Sesame Seeds

2 Heads of Baby Bok Choy

3/4 cup Jasmine Rice

2 Green Onions

2 Garlic Cloves

~~~ Cook the Rice ~~~

Bring a small pot with rice and 1 1/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and season with a pinch of salt. Add half the green onions (prepared in a later step; reserve remaining for garnish) and fluff with a fork. Cover and set aside.

While rice cooks, continue recipe.

~~~ Prepare Ingredients ~~~

Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4” strips.

Trim and thinly slice green onions.

Mince garlic

Pat shrimp dry.

In a mixing bowl, combine shrimp and cornstarch. Gently toss to coat.

~~~ Cook the Bok Choy ~~~

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and bok choy to hot pan. Stir often until tender, 3-4 minutes.

Add garlic and stir often until fragrant, 30-60 seconds.

Remove from burner.

~~~ Cook the Shrimp ~~~

Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until browned and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner. Transfer shrimp to towel-lined plate. Reserve pan; no need to wipe clean.

~~~ Make Sauce and Finish Dish ~~~

Return pan used to cook shrimp to medium heat. Add BBQ sauce (to taste) and 2 Tbsp. water to hot pan. Stir often, 1 minute.

Remove from burner.

Plate dish as pictured on front of card, topping rice with bok choy, shrimp, and sauce (to taste). Garnish with sesame seeds and remaining green onions.