Stir Fried Shrimp With Baby Bok Choy Recipe

Marinate shrimp

Rinse and pat the shrimp dry with paper towels. In a medium bowl combine 1 tbs soy sauce, 1 tsp shaoxing wine, 1 tsp cornstarch and 1 tsp black pepper. Add shrimp and toss to coat evenly. Let marinate at room temperature for 10–15 minutes while you prepare other ingredients.

Prepare bok choy and aromatics

Trim the bok choy ends, separate leaves if small or halve lengthwise if larger. Rinse thoroughly and shake off excess water. Slice garlic thin, julienne the ginger, and separate and slice scallions (keep whites and greens separate). If using fresh chili, thinly slice or measure red pepper flakes.

Blanch bok choy (optional for more even tenderness): Bring a medium pot of salted water to a boil. Add bok choy and blanch 30–45 seconds until bright green and slightly tender. Immediately transfer to an ice bath or cold water to stop cooking, then drain well. Pat dry before stir-frying. If skipping blanch, proceed directly to stir-fry; you'll cook a little longer in the wok.

Mix sauce

In a small bowl whisk together 2 tbs soy sauce, 1 tbs oyster sauce, 1/4 cup stock or water, 1 tsp rice vinegar and 1 tsp sesame oil. In a separate tiny bowl dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry, then add to the sauce mixture and stir to combine. Set aside.

Heat a large wok or heavy skillet over high heat until very hot (about 2–3 minutes). Add 1 tbs neutral oil and swirl to coat. Add the marinated shrimp in a single layer and sear without crowding, about 30–45 seconds per side until pink and just cooked through. Shrimp will cook quickly. Remove shrimp to a plate and set aside.

Reduce heat to medium-high and add the remaining 1 tbs oil to the wok. Add the garlic, ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not browned. Add optional chili or red pepper flakes here if using.

Add the bok choy (if blanched, add drained bok choy; if raw, add directly) and stir-fry 1–2 minutes until leaves begin to wilt and stems are tender-crisp. Toss constantly so aromatics coat the greens.

Return the cooked shrimp to the wok and give the prepared sauce a quick stir then pour it in. Stir and toss everything together for 30–60 seconds. The sauce and slurry should thicken slightly and glaze the shrimp and bok choy. Taste and adjust seasoning: add a pinch of salt or a splash more soy if needed.

Turn off heat. Drizzle with a few drops of sesame oil if desired. Transfer to a serving dish and finish with sliced green scallion tops and toasted sesame seeds or cilantro for garnish.