Sautéed Bok Choy with Shrimp and Avocado
- 2 sliced bok choy (stems and leaves separately)
- ½ cup of red pepper
- ½ cup of snow pea
- ½ cup of broccoli
- 1 sliced “hass” avocado
- 10 fresh shrimps
- finely minced garlic
- oil (olive, optional)
- sesame oil
- soy sauce
- ¼ cup of chicken soup
- salt to taste
- sesame seeds to taste
Add to the extremely hot wok oil, garlic, bok choy (white part), peppers, snow peas and broccoli, and sauté for 3 minutes.
Add shrimps, soy sauce and chicken soup, sauté for 3 minutes and thicken with cornstarch.
Add the bok choy leaves, avocado and salt to taste, sauté for some seconds and add the sesame seeds to taste.
Tips: You can add avocado to any of your sauté dishes.