Shrimp and Bok Choy Stir Fry

Healthy, delicious and easy to make shrimp and Bok Choy Stir Fry. You can finish this within 15 minutes.

Servings

You can either use fresh shrimp or frozen ones. If you buy fresh shrimp, use a paring knife to slice along the back of each shrimp. Remove the dark intestinal vein and peel off the shell.
For frozen shrimp, soak in salty water for around 10 minutes so it can get the plump texture again.
In a bowl, mix shrimp with ½ tsp salt and pepper, 1 tsp wine,and 1 tsp cornstarch. Set aside for 10 minutes.

Cut off ¼ inch from the root end (keep leaves attached).
Slice the steam diagonally into ½-inch thick pieces, and also cut the leaves into smaller pieces. Wash carefully to remove any sandy texture. Then drain completely.

Heat a wok or skillet over high heat until it starts to smoke. Add 2 tbsp. oil and swirl to coat.
Add shrimp in a single layer, don’t touch for 10 seconds to form a crust. Then stir the shrimp and fry for another 10 seconds until the shrimp almost change color. Transfer out immediately.
Use the same pan, add extra 1 tbsp. oil, and add garlic when the oil is still not hot. Fry for 10 seconds until fragrant. Then place the stem first, followed by the bok choy leaves, after 10 seconds.
Add oyster sauce, a tiny pinch of salt and shrimp. Mix everything well.
Turn off the heat and then add sesame oil. Give it a big stir fry so we can get the shining looking. Serve hot.

I recommend making this dish as your last stir frying dish and serve it within 10 minutes for the best flavors.