Shrimp Bok Choy Stir Fry
Juicy, marinated shrimp stir-fried with crisp-tender bok choy and fragrant ginger. This quick and healthy Chinese stir fry is light, flavorful, and ready in under 30 minutes — perfect for a weeknight meal.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb shrimp, peeled and deveined
- 1½ teaspoons cornstarch
- 2 teaspoons michiu (Taiwanese rice cooking wine) or other rice wine
- 1 teaspoon salt (for marinade)
- 2 tablespoons cooking oil (plus more if needed)
- 1 lb bok choy
- 1 teaspoon fresh ginger, thinly sliced into matchsticks
- ¼ cup water
- Salt, to taste (for seasoning)
Instructions
- 1
Marinate the shrimp:In a mixing bowl, combine shrimp, cornstarch, rice cooking wine, and 1 teaspoon salt. Mix well and let marinate for 15 minutes while you prepare the vegetables.
- 2
Prep the bok choy:Trim the ends of the bok choy and discard. For larger bok choy, separate the white stalks from the leafy green tops and cut stalks into 1-inch pieces. For baby bok choy, simply halve or quarter lengthwise.
- 3
Cook the shrimp:Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and stir-fry for about 30 seconds per side, until just pink. Remove and set aside.
- 4
Stir-fry the bok choy:If the pan is dry, add a little more oil. Add ginger and stir-fry for 30 seconds until fragrant. If separated, cook the white stalks first for about 1 minute, then add the leafy greens and stir-fry for another minute. If using whole baby bok choy, cook for about 2 minutes total.
- 5
Steam briefly:Add ¼ cup water, cover the pan, and steam the bok choy for about 1 minute until just tender.
- 6
Combine and finish:Return shrimp to the pan and season with salt to taste. Stir-fry just until everything is heated through. Serve immediately.