Servings: 4

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Gai Choy and Shrimp in Dijon Sauce


2 tablespoons peanut oil
1/4 cup Frieda’s Fresh Cilantro, minced
3 doves garlic, minced
2 teaspoons Dijon-style mustard
1 pound medium shrimp, shelled and deveined
1/2 bunch Frieda’s Gai Choy, trimmed and cut into 2-inch pieces.


In a wok or large skillet, heat 1-tablespoon oil. Sauté garlic for 1 minute; add shrimp. Stir-fry until shrimp are pink. Remove shrimp from wok. Add remaining oil stir in cilantro and mustard. Add shrimp and Gai Choy to wok; toss well to coat with sauce. Cover and cook 2 minutes more or until Gai Choy is crisp-tender; serve.