Chinese Shrimp & Bok Choy Stir-Fry

This shrimp and bok choy stir-fry is a vibrant, flavorful dish that brings together the sweetness of tender shrimp and the mild, earthy crunch of bok choy. Stir-fried in a savory blend of soy sauce, garlic and a oyster sauce, the dish offers a perfect balance of umami and freshness. The quick cooking method preserves the delicate flavors and texture of both the shrimp and bok choy, making it a healthy, satisfying meal that’s full of both taste and color. Perfect for a weeknight dinner or as a flavorful side to accompany your favorite Asian-inspired dishes.

Chinese Shrimp & Bok Choy Stir-Fry

Author: Alexandra Poppy Cuisine:Chinese Courses:Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Spring

Description

This shrimp and bok choy stir-fry combines tender shrimp and crunchy bok choy in a savory mix of light & dark soy sauce, garlic and oyster sauce. Quick to prepare, it’s a flavorful, healthy dish that’s both satisfying and vibrant. An instant travel to China.

Ingredients

• 400gr peeled & deveined Shrimp
• 3 medium Bok Choy
• 2 cloves of Garlic
• 2 tbsp light Soy sauce
• 2 tsp dark Soy sauce
• 1 tbsp Oyster sauce
• Salt & Pepper

Instructions

1. In a small mixing bowl combine the light and dark soy sauce with the oyster sauce and half a cup of water.
2. Chop your bok choy into 2cm pieces, separating the greens from the white crunchy parts. Finely chop your garlic.
3. In a mixing bowl, season your shrimp with salt & pepper, coat them in a little olive oil then stir-fry them in a hot wok or skillet for 3-4 minutes. I used cooked shrimp, you could also use raw and cook them for about 5 minutes. Then set aside.
4. In the same wok quickly sauté your garlic in some olive oil, a few seconds should do it, then add the white parts of the bok choy and half a cup of water. Keep the wok on high heat and once the water is almost evaporated, add the sauce mix, the greens and the cooked shrimp.
5. Stir-fry it for 2 more minutes and you’re done. Serve this with your choice of rice or chinese egg noodles.

Notes

• If you like a more shiny sauce that coats your shrimp and veggies, add half a teaspoon of corn starch to your mix of sauces at the first step. This will thicken the sauce a little and give it more shine. Personally, I tend to avoid thickening my sauces in general.

Keywords:Chinese New Year