Sesame-Crusted Shrimp, Bok Choy Stir Fry, Kimchi Carrot Slaw, with Ginger Sauce

gordonramsay.com

Jenny Young

Artsy, crafty, musical, medical.

subheading: Black Rice:

1 cup black rice, rinsed in cold water

1 ¾ cup water

1 teaspoon vegetable or seafood bouillon paste (Sub: veg or shrimp stock)

subheading: Sesame-Crusted Shrimp:

2 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 garlic cloves, grated

Pinch of sugar

½ pound (8 oz) shrimp, raw, peeled and deveined

1 egg white, whipped

½ cup sesame seeds (black, white or mixed)

subheading: Ginger Sauce:

½ yellow onion, chopped (about ¾ cup)

1 garlic clove, roughly chopped

1, 3-inch piece ginger, peeled and roughly chopped, about 3 tablespoons

2 tablespoons lemon juice

¼ cup soy sauce

1 teaspoon sugar or honey

½ teaspoon rice vinegar

subheading: Kimchi Carrot Slaw:

½ cup kimchi, thinly sliced

1 large carrot, shredded

Splash rice wine vinegar

Small pinch kosher salt

subheading: Vegetable Stir Fry:

1 tablespoon vegetable oil

2 cloves garlic, thinly sliced

3 heads baby bok choy

¼ head napa or savoy cabbage, sliced thinly (about 2 cups)

1 tablespoon soy sauce

1 tablespoon oyster sauce

Freshly ground black pepper

Sesame oil, to drizzle

Sliced scallions, for garnish

Cilantro leaves, for garnish

Directions at gordonramsay.com

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