Shrimp and Veggie Cheat Sheet with Hoisin Dressing

Deselect All

1 pound jumbo shrimp (21/25), peeled, deveined, tails off

Kosher salt and freshly ground black pepper 

3 tablespoons hoisin sauce 

3 tablespoons soy sauce 

1 tablespoon rice wine vinegar 

1 teaspoon Dijon mustard

1 teaspoon grated fresh ginger 

1 teaspoon sesame oil 

1 large clove garlic, grated 

1/4 cup vegetable oil 

12 ounces baby bok choy (3 to 5 heads, depending on the size), halved lengthwise

1 red bell pepper, cut into 1/2-inch strips 

4 cups cooked brown rice, or any grain you like, such as quinoa 

1 tablespoon sesame seeds 

4 scallions, thinly sliced 

1/4 cup chopped peanuts 

1 cup crunchy chow mein noodles 

1/4 cup fresh cilantro, chopped 

Sriracha, if desired