Shrimp & Bok Choy Recipe

My wife and I were in the mood for some Chinese today and I remembered putting a couple of recipes for Chinese dishes in my saved recipe folder. I always try and cook at least two separate dishes when doing Chinese so I pulled this up along with Spicy Pork with Black Beans (pork in a spicy black bean sauce) posted by Barbara Ann Day.
I was not in the mood to run to the store (about 18 miles round trip here in North Idaho) so I substituted Napa Cabbage I already had in the fridge for the Bok Choy. Other than that I stayed with the recipe as posted. I think since both the Napa Cabbage and the Bok Choy have a relatively mild flavor the substitution worked well.
As with the Spicy Pork with Black Beans this was very easy and quick to prepare. The light flavor of the sauce complemented the shrimp nicely. Since I like spicy foods, the red pepper flakes added a nice lite bite on the pallet. The combination of the shrimp and vegetables in this dish paired nicely the heavier pork dish. Oh, and don’t forget the fortune cookie for desert.