Prep Time: 40 minutes

Serves 2

Ingredients:

• 8 ounces White Rice
• 12 ounces Shrimp, thawed and peeled
• 1/2 stalk Lemongrass, sliced very thin
• 1 cup Broccoli, finely chopped
• 1/2 pound Bok Choy, stems trimmed
• 3 Tbsp. Scallion, sliced thinly
• 1/4 cup Daikon, peeled and shredded
• 1 Tbsp. Fresh Thai Chili, sliced very thin
• 1 Tbsp. Cooking Oil
• 2 Tbsp. Soy Sauce

In a medium sauce pan with a lid, bring 2 cups water to a boil. Add the rice and 1 Tbsp. soy sauce and stir. Return to a boil and reduce to a simmer. Cover and cook until rice has absorbed all the water, about 20-30 minutes.

When the rice is 10 minutes from being done, heat the oil in a large sauté pan or stove top wok over a high flame until hot. Add the shrimp and stir constantly for 5 minutes until they are pink and almost completely opaque. Add the lemongrass, broccoli and bok choy and stir for another 2 minutes. Add the soy sauce, daikon and chili and continue to stir for another minute. Make sure the shrimp are thoroughly cooked and no longer translucent when sliced through the fattest end.