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Ginger Shrimp Stir-Fry with Garlicky Bok Choy
4.8 from 87 votes

Ginger Shrimp Stir-Fry with Garlicky Bok Choy

Ginger Shrimp Stir-Fry with Garlicky Bok Choy combines marinated shrimp with fresh ginger, garlic, scallions, and optional chili paste for a flavorful, quick sauté. The shrimp is coated with cornstarch and cooked in hot oil to retain moisture and texture. The bok choy is briefly stir-fried with garlic and finished with chicken stock, offering a crisp, aromatic green side. Together, the dish balances bright ginger-spiced seafood with tender, garlicky vegetables.

Prep Time
10 mins
Cook Time
20 mins
Marinating
30 mins
Total Time
30 mins
Servings: 4 people
Calories: 212 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. 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.
  2. 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
  1. 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. 
  2. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 212

% 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.