Ginger Shrimp Stir-Fry with Garlic Bok Choy
Ingredients
The shrimp stir-fry
-
1
pound
shrimp, peeled and deveined
-
2
tablespoons
Shaoxing rice wine, dry sherry or sake
-
1
tablespoon
finely grated ginger root
-
1
teaspoon
minced garlic
-
½
teaspoon
salt
-
1
teaspoon
cornstarch
-
1
tablespoon
vegetable oil or neutral oil
-
¼
cup
sliced scallions
-
½
cup
green peas
-
1
teaspoon
chili garlic paste (optional)
-
½
teaspoon
Chinkiang black vinegar or rice wine vinegar
The garlicky bok choy
-
2
tablespoons
vegetable oil or other neutral oil
-
3
cloves
garlic, thinly sliced or minced
-
1½
pounds
baby bok choy
-
¼
cup
chicken stock
Instructions
- Marinate the shrimp with rice wine, ginger, garlic, salt, and cornstarch for 30 minutes to 1 hour.
- Heat vegetable oil in a wok or skillet over high heat until shimmering.
- Add scallions and cook until fragrant, then add shrimp and cook until pink.
- Stir in peas, chili garlic paste, and vinegar, then serve immediately.
- In another skillet, heat vegetable oil and cook garlic until fragrant.
- Add bok choy and sauté until coated in oil, then add chicken stock and steam until tender.
- Season bok choy with salt and pepper, and serve hot with rice.
Nutrition Facts (estimated)
Servings
4
Calories
212
Total fat
5.8g
Total carbohydrates
9.7g
Total protein
29.5g
Sodium
389mg
Cholesterol
239mg
You might also like