Shrimp with pak choi vegetables from the wok

Ingredients for 2 servings:

• 1 bunch of pak choi (approx. 500 g)
• 250 g broccoli (frozen) or 1 head fresh
• 1 m.-large onion(s), red
• 1 chili pepper(s), red, hot
• 4 garlic cloves
• 24 shrimp(s), raw, frozen with shell
• 2 tbsp sesame oil
• 3 tbsp soy sauce or oyster sauce
• 1 tbsp fish sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cut off the stem of the bok choy, wash the leaves. Cut off the leaves just below the stem (leave the actual leaves intact) and cut the stems into bite-sized pieces. Any of it can be used. Thaw the broccoli florets, or if using fresh broccoli, cut it into florets and blanch them in boiling water for 3 minutes. Thaw the shrimp, peel them, and remove the guts. Roughly chop the onion (not too finely). Finely slice and/or chop the chili, and finely chop the garlic. Heat a little sesame oil in a wok or large frying pan and briefly sauté the onion, garlic, and chili. Add the broccoli and bok choy and cook for about 5 minutes, stirring frequently. The vegetables should still have some bite. Then add soy sauce or oyster sauce and fish sauce and mix. At the same time, in a second pan, fry the shrimp in a little sesame oil for about 1 minute on each side, until they turn red. I use a second pan because the vegetables may release some water. Once the shrimp are cooked and the vegetables are ready, add the shrimp to the wok and stir-fry all the ingredients for another minute. Serve with rice. You can use other vegetables (e.g., spring onions, carrots, etc.) if desired. You can also replace the shrimp with briefly fried chicken breast strips, or make the recipe entirely vegetarian.