Chinese Bok Choy With Shrimp

Instructions

1. Peel uncooked shrimp: It helps if you grab the shrimp by the tail and squeeze . . .to almost pop the shrimp out of it’s shell. The larger the shrimp you use, the easier it is to clean. I prefer to use a good size medium or larger shrimp. After you have removed the entire shell, take a sharp knife and make an incision completely along the back of the shrimp. Do not worry about cleaning out the shrimp just yet. This will become much easier after the shrimp has been cooked.
   
2. When all shrimp are peeled, place them into boiling water for 2 to 3 minutes. Shrimp should become bright white and pink/red in color. If you are unsure if the shrimp is cooked, remove one from boiling water and cut it open. Fully cooked shrimp will be a solid white color inside and meaty texture. Do not overcook, as shrimp will become rubbery.
   
3. Remove cooked shrimp from boiling water and place shrimp into a large bowl of ice water, to stop the cooking process. Allow shrimp to cool in ice water for about ten minutes.
   
4. Cooking will have cleaned most of the shrimp. You will notice that the black vein in the back may have cooked right out of the shrimp. If any of the black vein has remained, simply run the shrimp under cold water in the sink. The vein should wash away very easily.
   
5. Set the cooked/cleaned shrimp aside in a bowl.
   
6. Wash and Chop Bok Choy into one inch pieces: First cut the bottom core off, and wash each leaf well. Cut into 1 to 1.5 inch pieces.
   
7. Chop large onion coarsely and set aside.
   
8. Dice garlic cloves and set aside.
   
9. Heat 2 Tbsp of olive oil on medium high, in a large 12 inch “every day pan” or Wok. You will need something with high sides, 3″ or better.
   
10. When oil is heated, add the onions and garlic to the pan. Cook until onions have become caramelized and brown in color.
    
11. Add cooked shrimp and cook for additional 2 to 3 minutes to heat the shrimp.
    
12. Add the chopped Bok Choy to the shrimp and onions. Use utensils to stir/flip the bok choy until it begins to reduce slightly. Try to ensure the oil, shrimp and onions begins to mix well with the bok choy.
    
13. Sprinkle the 2 Beef Flavored Ramen Soup Seasoning packets (or beef Bullion) over the bok choy mixture and add the granulated sugar.
    
14. Mix well. The Beef Seasoning and sugar should begin to create a liquid sauce, and cause the bok choy to reduce quickly. Water will be drawn out of the bok choy and create a flavored liquid in the bottom of the pan.
    
15. Continue to stir well for about two minutes. Bok choy should be tender but not mushy. You may add more or less sugar, to taste.
    
16. Serve with white or fried rice.