Steamed Bok-choi with sugar snap peas and steamed spicy shrimps

Ingredients (per portion)

1 large Bok-choi
2 handfuls of sugar snap peas
10 medium sized shrimps, cleaned
1 tbsp dark soy sauce
1 tbsp vegetarian hoisin sauce


What to do next

• Wash the Bok-choi thoroughly and cut it in manageable pieces
• Clean the sugar snaps
• Devein the shrimps, rinse them again
• Heat a big frying pan (big enough to hold the cut Bok-choi later on) to medium heat
• Add the soy sauces and the shrimps
• Turn the shrimps after about a minute or once they are not translucent anymore
• Once shrimps are ready, take them out of the pan and put them aside.
• Without rinsing the pan, add the Bok-choi. Add a small amout of water with it to avoid burning and to quick-start the steaming process. Cover with a lid.
• After 3 minutes, add the sugar snaps.
• Stir the vegetables every couple of minutes until Bok-choi is soft.
• Add back the shrimps and stir again. Wait a minute for them to reheat.
• Enjoy!