Shrimp Bok Choy Rice Plate

• 3 bunches Bok Choy
• 1/2 pounds Headless Shrimp, Peeled
• 1 teaspoon Lemon Juice
• Salt, To Your Taste
• White Pepper, To Taste
• Garlic Powder, To Taste
• 1-1/2 Tablespoon Olive Oil
• 2 cups White Rice
• Black Pepper To Taste
• 1 Tablespoon Oyster Sauce

1. Wash bok choy and cut into pieces 2 inches long.
2. Put the shrimp in a seasoning bowl. Marinate it with lemon juice, a pinch of salt, a pinch of white pepper, a pinch of garlic powder. Mix. Cover the bowl and set it in the refrigerator for 20 minutes.
3. Prepare rice according to package directions, or using a rice cooker.
4. Put an iron skillet on medium high heat. Add 1/2 tablespoon olive oil to cover the base. Lay shrimp evenly in the skillet. Sprinkle a dash of black pepper on the shrimp. After 3 minutes, turn the shrimp and sprinkle a dash of black pepper. Fry for 2 minutes, then transfer onto a plate.
5. After removing the shrimp, add remaining 1 tablepoon olive oil in the skillet. Add bok choy and stir. Sprinkle a dash of salt on the bok choy.
6. When bok choy wilts, add oyster sauce. We don't need anything else since there is some black pepper left from cooking the shrimp. Transfer bok choy to a plate.
7. To serve, place rice on a plate. Add a layer of bok choy. Put the shrimp on top. A good bite has the crunchy bok choy, tender shrimp, and soft rice!
8. Note: You may use other vegetables like spinach or broccoli to replace bok choy.

bunches bok, headless shrimp, lemon juice, salt, white pepper, garlic, olive oil, white rice, black pepper, oyster sauce

Taken from tastykitchen.com/recipes/sidedishes/shrimp-bok-choy-rice-plate/ (may not work)