Shrimp and Bok Choy Stir Fry
Healthy, delicious and easy to make shrimp and Bok Choy Stir Fry. You can finish this within 15 minutes.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Bok Choy (about 2 small heads)
- 12 oz 340g medium shrimp – peeled, deveined (see Note 1)
- ½ tsp. salt – for velveting
- a small dash of pepper
- 1 tsp. Shaoxing wine (or dry sherry – for aroma)
- 1 tsp. cornstarch – to lock in moisture
- 3 tbsp. vegetable cooking oil (peanut/canola)
- 3 cloves garlic – minced
- 1 tbsp. oyster sauce
- 1/8 tsp. salt
- 1/2 tbsp. sesame oil
Instructions
- 1
You can either use fresh shrimp or frozen ones. If you buy fresh shrimp, use a paring knife to slice along the back of each shrimp. Remove the dark intestinal vein and peel off the shell.
- 2
For frozen shrimp, soak in salty water for around 10 minutes so it can get the plump texture again.
- 3
In a bowl, mix shrimp with ½ tsp salt and pepper, 1 tsp wine,and 1 tsp cornstarch. Set aside for 10 minutes.
- 4
Cut off ¼ inch from the root end (keep leaves attached).
- 5
Slice the steam diagonally into ½-inch thick pieces, and also cut the leaves into smaller pieces. Wash carefully to remove any sandy texture. Then drain completely.
- 6
Heat a wok or skillet over high heat until it starts to smoke. Add 2 tbsp. oil and swirl to coat.
- 7
Add shrimp in a single layer, don’t touch for 10 seconds to form a crust. Then stir the shrimp and fry for another 10 seconds until the shrimp almost change color. Transfer out immediately.
- 8
Use the same pan, add extra 1 tbsp. oil, and add garlic when the oil is still not hot. Fry for 10 seconds until fragrant. Then place the stem first, followed by the bok choy leaves, after 10 seconds.
- 9
Add oyster sauce, a tiny pinch of salt and shrimp. Mix everything well.
- 10
Turn off the heat and then add sesame oil. Give it a big stir fry so we can get the shining looking. Serve hot.