Garden Bok Choy 🥬 and Guyana shrimp

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu offers a plant-based protein alternative that is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola oil is often less expensive.

Welcome viewers and introduce the dish being made: Garden Bok Choy and shrimp.

Show fresh bok choy and Swiss chard from the garden, mentioning they were picked yesterday.

Discuss the rising prices of ingredients, particularly shrimp, and the benefits of having a kitchen garden.

Chop up the bok choy and prepare other ingredients: garlic, red chili, onion, tomato, and green onion.

Add shrimp into a pan with oil and fry it up before adding it to the bok choy.

Once the shrimp is cooked, set it aside and start cooking the bok choy.

Add chopped onion, red chili, garlic, and green onion into the pan with oil, mixing well.

Cook the mixture for 2 minutes before adding the bok choy.

Add about 2 heaping tablespoons of tomato paste to the mixture for flavor and color.

Mix in the bok choy and add salt, then cover the pan to let it cook and release water.

Add chopped tomato to the mixture, explaining it's optional but helps balance the flavors.

Cover the pan and check on the bok choy after about 4 minutes, ensuring it cooks until the natural water evaporates.

Add the cooked shrimp back into the pan to infuse flavor into the bok choy.

Cook the shrimp with the bok choy for another minute or two until ready.

Prepare to serve the dish with roti or rice, mentioning that it pairs well with both.

Equipment Needed

Dietary