Shrimp and Bok Choy Stir Fry

Stir-frying any veggies are simple but it brings out so much flavor to your dish. I made a sweet and sour sauce to add another layer of flavor to this shrimp and bok choy recipe. One of my favorite greens are bok choy, they’re crunchy, mild in flavor, and so good for you. It’s also an excellent addition to your soup. Shiitake mushrooms and bok choy are such a perfect combination.

Let’s start cooking!

Ingredients

8 oz. shrimps, peeled, deveined, tail on

12 oz. (6 small heads), halved lengthwise, then throughly washed and drained

8 oz. (6 medium sized) shiitake mushrooms, cleaned, and sliced

1 yellow onion, chopped

4 garlic cloves, minced

3 tablespoons oil

1/4 teaspoon red chili pepper flakes

1 teaspoon 21 seasoning salute

salt and pepper to taste

For the sauce

1/4 cup low sodium soy sauce

1/3 cup chicken broth

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon sesame oil

1 tablespoon cornstarch

Instructions

1. Combine the sauce ingredients. Use a whisk, stir to mix well, mix until the cornstarch is completely dissolved. Set aside for later.

2. Heat a pan with oil, cook the shrimps until they turn pink. Remove from the pan and set aside. In the same pan, add the bok choy. Cook until the green part is wilted but the white part is crunchy. Remove from the pan and set aside.

3. In the same pan, add garlic and onion, sauté until tender or until the onion turns translucent. Add 21 seasoning salute, stir to combine.

4. Add the mushrooms, sauté for a minute or until tender. Season with salt and pepper. Add the shrimps and bok choy back to the pan.

5. Stir the sauce and add to the pan. Simmer for a minute or until the sauce thickened, stir to combine. Remove from the heat, serve with steamed rice.

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