Ingredients
1 tablespoon olive oil
1 bunch yukina savoy, stems separated and cut into 1/4" pieces
1 bunch green onions, cut in 1/4" pieces
1 pound large shrimp, peeled
1/4 cup sweet chili sauce
Preparation
In a large skillet, heat oil over medium heat one minute. Add stems and onion. Reduce heat and saute vegetables until tender, about 5 minutes. Increase heat to high and move vegetables to one side of the skillet. Add shrimp in one layer. Cook 3 minutes on one side, then turn and cook 2 minutes more. Stir in yukina savoy leaves and chili sauce and stir constantly, heating until leaves are wilted. Serve immediately.
