Baby Bok Choy with Shrimp

After a busy school day, I look forward to making this simple, quick, and delicious dish. Start by putting about a cup of rice into a rice cooker (perhaps do this step beforehand since the rice will take longer to cook compared to the bok choy and shrimp). Then, in a large heated wok, pour one tablespoon of sesame oil. Crush and chop 4 garlic pods and add them to the wok. Immediately afterward, add one cup of de-veined (tail-off) shrimp to the wok. Add one tablespoon of low-sodium soy sauce to the wok. Clean, rinse, and chop 8 oz of baby bok choy and add it to the wok. Quickly stir fry the bok choy taking care not to overcook it and to retain the crunchiness of the vegetable. Serve on top of a steaming bowl of rice(the rice can be white, brown, or jasmine).

Nota Bene- Low sodium soy sauce is great for those who are trying to watch their salt intake (eg. people with high blood pressure). Bok choy is a green leafy vegetable part of the Chinese cabbage family. This vegetable is a superfood with health benefits that include improving the immune system. It is also a powerful antioxidant and is very rich in Vitamin C.