We Have A Winner

Spaghetti with Shrimp, Bok Choy, Radish and Pea Shoots

I say spaghetti, because that is what I had in the house, but you can use anything from rice to any kind of noodle. Cook whatever you choose as usual.

for the sauce:

1 1/2 cups chicken stock
5 tablespoons oyster sauce
1 tablespoon granulated sugar

for the dish:

12 shrimp (you could also use chicken)
bunch baby bok choy
3 or 4 radish
handful of pea shoots
3 tablespoons vegetable oil
1/2 teaspoon minced garlic
2 tablespoons mirin (Japanese rice wine)
splash of soy sauce
1 tablespoon chopped Cilantro


Mix the sauce until sugar is dissolved. Set aside.

Heat a tablespoon of oil in a wok. When hot, cook shrimp for about a minute, just until they loose their translucent color. Set aside. Add the rest of the oil, cook the garlic for about 20 seconds, add the vegetables, cook about 20 seconds, then add mirin and soy sauce. Cook until boy choy leaves wilt. Add shrimp and sauce. Sprinkle cilantro.

Serve over either the spaghetti or rice. You can keep any unused sauce in fridge.