Bok Choy and Shrimp

Here’s a delicious and easy Bok Choy and Shrimp Stir-Fry recipe you can make in under 30 minutes!

🥢 Bok Choy and Shrimp Stir-Fry

🧄 Ingredients:

• 1 lb (450g) shrimp, peeled and deveined

• 4 cups bok choy, chopped (baby bok choy works great)

• 2 tbsp vegetable oil (or sesame oil for added flavor)

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional, but adds umami)

• 1 tsp cornstarch (mixed with 2 tbsp water for slurry)

• 1 tsp sesame oil (optional finish)

• Salt and pepper, to taste

• Red pepper flakes or chili oil, for heat (optional)

• Cooked rice or noodles, for serving

🔪 Instructions:

1. Prep the shrimp: Pat shrimp dry and season lightly with salt and pepper.

2. Sear the shrimp:

   • Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.

   • Add shrimp in a single layer and cook 1–2 minutes per side until just opaque and slightly golden. Remove and set aside.

3. Stir-fry aromatics:

   • In the same pan, add the remaining 1 tbsp of oil.

   • Add garlic and ginger; stir-fry for 30 seconds until fragrant.

4. Add bok choy:

   • Toss in the bok choy stems first (they take longer to cook), stir for 2–3 minutes.

   • Add the leafy parts and cook another 1–2 minutes until wilted.

5. Combine:

   • Return shrimp to the pan.

   • Add soy sauce, oyster sauce, and cornstarch slurry.

   • Stir everything together and let the sauce thicken (about 1 minute).

6. Finish:

   • Drizzle with sesame oil.

   • Add chili flakes or chili oil if desired.

7. Serve:

   • Spoon over hot rice or noodles.

✅ Tips:

• You can substitute bok choy with napa cabbage or spinach.

• Add sliced mushrooms or bell peppers for more veggies.

• Want it spicy? Use sambal oelek or gochujang in the sauce.