Spicy-Sweet Tangerine Shrimp with Baby Bok Choy

Photo by Leo Gong
Ingredients
- 1 teaspoon oyster sauce
- 12 tangerine peel
- 1 ½ pounds uncooked large shrimp, peeled, deveined
- 6 baby bok choy
- 1 ½ tablespoons fresh ginger
- 2 tablespoons Asian sesame oil
- 2 green onions
- + 3 more ingredients
-
- 1/3 cup frozen orange-tangerine concentrate
- 1 ½ teaspoons distilled white vinegar
- 1/3 cup Asian sweet chili sauce
Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minu...
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