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Ginger Shrimp Stir-Fry with Garlicky Bok Choy

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Ginger Shrimp Stir-Fry with Garlicky Bok Choy combines juicy shrimp, fresh ginger, tender-crisp greens, and a savory soy-based sauce. This quick, flavorful dinner is ready in about 30 minutes and is delicious served over rice or noodles.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon fresh ginger, grated or finely minced
  • 2 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon neutral cooking oil
  • 1/4 teaspoon red pepper flakes or 1 teaspoon chili sauce, optional
  • Freshly ground black pepper, to taste
  • 1 1/2 pounds baby bok choy, halved or quartered lengthwise
  • 3 garlic cloves, thinly sliced or minced
  • 1 tablespoon neutral cooking oil
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • Salt, as needed
  • Steamed white or brown rice, for serving
  • Cooked noodles, optional, for serving
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Fresh lime wedges, optional, for serving

Instructions

  1. Pat the shrimp thoroughly dry with paper towels to remove excess surface moisture.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, rice vinegar, honey or brown sugar, 1 teaspoon sesame oil, cornstarch, and optional red pepper flakes or chili sauce until smooth.
  3. Heat a large wok or skillet over medium-high to high heat and add 1 tablespoon neutral cooking oil.
  4. Add the shrimp in a single layer and cook for 1 to 2 minutes on the first side before turning.
  5. Add the ginger and 2 minced garlic cloves. Stir-fry briefly until fragrant and continue cooking just until the shrimp are nearly opaque and cooked through. Transfer the shrimp to a plate.
  6. Return the skillet to the heat and add the remaining tablespoon of neutral cooking oil.
  7. Add the baby bok choy, positioning the thicker stems against the hot skillet when possible. Stir-fry for about 2 minutes.
  8. Add the remaining 3 garlic cloves and stir-fry briefly until fragrant without allowing the garlic to burn.
  9. Add 2 tablespoons water, cover the skillet, and cook for 1 to 2 minutes to soften the thicker bok choy stems.
  10. Remove the lid and add 1 tablespoon soy sauce and 1 teaspoon sesame oil. Stir-fry until the bok choy is tender-crisp.
  11. Return the shrimp to the skillet and pour in the prepared stir-fry sauce.
  12. Toss everything together over medium-high heat until the sauce thickens slightly and evenly coats the shrimp and bok choy.
  13. Remove from the heat and garnish with sliced green onions, sesame seeds, and optional fresh lime juice.
  14. Serve immediately over steamed rice or cooked noodles.

Notes

  • Use large shrimp and pat them thoroughly dry before cooking to encourage browning instead of steaming.
  • Thaw frozen shrimp completely, drain well, and pat dry before using.
  • Halve or quarter baby bok choy lengthwise and rinse carefully between the layers to remove any trapped dirt.
  • For additional heat, add chili garlic sauce, sriracha, crushed red pepper flakes, or sliced fresh chilies.
  • Bell peppers, snap peas, mushrooms, broccoli, carrots, or zucchini can be added for extra vegetables.
  • Shrimp can be replaced with chicken, beef, tofu, or tempeh, adjusting cooking times as necessary.
  • For a noodle stir-fry, toss cooked rice noodles, udon, or another favorite noodle directly into the skillet with the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid overcooking the shrimp.
  • Freezing the finished stir-fry is not recommended because bok choy can lose its crisp texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/ginger-shrimp-stir-fry-with-garlicky-bok-choy/