Ginger Shrimp Stir-Fry with Garlicky Bok Choy
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating
30 mins
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Total Time
30 mins
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Servings
4 people
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Calories
212 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger Shrimp Stir-Fry with Garlicky Bok Choy
Description
This recipe features shrimp marinated in Shaoxing rice wine, ginger, garlic, salt, and pepper, then dusted with cornstarch to create a light coating. The shrimp cooks rapidly in a hot wok with scallions, developing a slightly seared exterior while remaining juicy inside. Green peas and optional chili garlic paste add color and a hint of spice, balanced by a splash of black vinegar to brighten flavors.
The accompanying garlicky bok choy is cooked separately by quickly frying sliced garlic until fragrant before adding baby bok choy and chicken stock. This method softens the greens mildly while preserving their crisp texture and infusing a savory garlic aroma.
Serve the stir-fry and bok choy together to offer a combination of spiced seafood and fresh greens, suitable for a balanced meal. The dish benefits from fresh ingredients and high-heat cooking to maintain texture and flavor vibrancy.
The recipe notes that chicken can substitute shrimp by using bite-sized pieces and cooking them in oil for 10 to 12 minutes for a similarly delicious outcome.
Ingredients
Ginger Shrimp Stir-Fry
- 1 pound Shrimp peeled and deveined, tail on if desired
- 2 tablespoons Shaoxing rice wine I used rice wine vinegar, or dry sherry or sake
- 1 tablespoon ginger root finely grated
- 1 teaspoon garlic minced, 1 to 2 cloves
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil or neutral oil
- 1/4 cup scallions sliced, from 2 to 3, plus more for garnish
- 1/2 cup green peas if frozen, thawed to room temperature
- 1 teaspoon chili garlic paste optional
- 1/2 teaspoon chinkiang black vinegar or rice wine vinegar
Garlicky Bok Choy
- 2 tablespoons vegetable oil or other neutral oil
- 3 cloves garlic thinly sliced or minced
- 1 1/2 pounds baby bok choy 6 to 8 bunches, ends trimmed
- 1/4 cup chicken stock
Instructions
To Make the Ginger Shrimp Stir-Fry
- In a large bowl, combine the shrimp, rice wine, ginger, garlic, salt, and pepper, and stir until ingredients are thoroughly distributed. Sprinkle the cornstarch over the mixture and stir again until evenly coated. Cover and marinated in the refrigerator for 30 minutes to 1 hour.
- In a large wok or skillet, heat the vegetable oil over high heat until shimmering and very hot. Add the scallions and cook briefly, just until fragrant, 20 to 30 seconds. Add the shrimp--the wok should sizzle loudly--and cook, tossing with a spatula every so often, until the shrimp are pink, about 5 minutes. Turn the heat off and add the peas, chili garlic paste, and vinegar (if using). Stir to incorporate, and serve immediately.
To Make the Garlicky Bok Choy
- In a large wok or skillet, heat the vegetable oil over high until shimmering and very hot. Add the garlic and cook briefly, just until fragrant, 30 seconds or less. Add the bok choy--it shoudl sizzle very loudly as it hits the oil. Sauté briefly, tossing the bok choy vigorously, until evenly coated in oil.
- Add the chicken stock, reduce the heat to low, and cover. Let steam until the bok choy steams are tender and the leaves are dark green and wilted, about 5 minutes. Season with salt and pepper, and serve hot, with rice.
Notes
- Chicken can replace shrimp; use bite-sized pieces and cook 10-12 minutes in oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 212kcal | 11% |
| Carbohydrates | 9.7g | 3% |
| Protein | 29.5g | 59% |
| Fat | 5.8g | 9% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 239mg | 80% |
| Sodium | 389mg | 16% |
| Potassium | 676mg | 14% |
| Fiber | 2.8g | 11% |
| Sugar | 3g | 6% |
| Calcium | 2880mg | 288% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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