1/2 cupFisher® Chef’s Naturals Walnuts Halves and Pieces
1/4 cup water
1/4 cup granulated sugar
1/4 cup mayonnaise
4 teaspoons honey
1 teaspoon milk
1/2 bag (28 oz.) breaded frozen shrimp poppers
1 tablespoon peanut oil
1 teaspoon ground ginger
2 scallions (white and green parts), thinly sliced
1 teaspoon chopped garlic
1 1/2 pound baby bok choy, washed and cut into 1-inch strips
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Boil water and 1/4 cup sugar in a small saucepan over medium-high heat. Add walnuts and continue boiling mixture until sugar becomes golden brown or caramel in color. Transfer the walnuts to a cookie sheet lined with parchment paper or aluminum foil using a fork or chop sticks. Caramelized walnuts should not touch; set aside.
Combine the mayonnaise, honey and milk in a small bowl; set aside.
Prepare shrimp according to package directions; set aside.
While shrimp cooks, heat the oil until hot but not smoking in a large skillet. Add ginger, scallions, and garlic and bok choy. Stir fry until bok choy about 3 minutes or until bok choy has wilted. Stir in 1 tsp. sugar, salt and pepper.
To Serve: Toss shrimp in mayonnaise sauce. Place bok choy on plates or serving platter. Top with shrimp mixture. Sprinkle with walnuts.