Ginger Shrimp Stir-Fry with Garlicky Bok Choy

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4.76 from 29 votes

Ginger Shrimp Stir-Fry with Garlicky Bok Choy

30 Minute Ginger Shrimp Stir-Fry with 5-Minute Garlicky Bok Choy is the perfect healthy weeknight meal.

Prep Time10

Cook Time20

Marinating30

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: people

Author: Adrianna Adarme

Cost: $15

Equipment

1 medium skillet

Ingredients

Ginger Shrimp Stir-Fry

1 pound shrimp, peeled and deveined (tail on, if desired)
2 tablespoons Shaoxing rice wine, dry sherry or sake (I used rice wine vinegar)
1 tablespoon finely grated ginger root
1 teaspoon minced garlic (1 to 2 cloves)
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon vegetable oil or neutral oil
1/4 cup sliced scallions (from 2 to 3 scallions), 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

Could this work with chicken?

Yes, absolutely. I recommend to chop up chicken thighs or breast into cube-sized bites, combine it with the marinade recipe above. And cook in a few teaspoons of oil for for about 10 to 12 minutes. It would be delicious.

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