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This Shrimp Bok Choy Stir Fry is a simple veggie and seafood stir fry we make when we want a lighter dish. It’s tasty and a refreshing dish when you aren’t looking for something very heavy!

About Bok Choy

Out of all the Chinese Vegetables, this one might be the most popular. Bok choy (aka pak choi or pok choi) is a type of Chinese cabbage but unlike regular cabbages, they do not form heads and have leafy greens with bulbs at the bottoms.

Some describe the flavor as somewhere between spinach and water chestnuts with a slight hint of sweet and peppery undertone.

Usually, this healthy veggie (which is packed with Vitamin A and C) is stir fried in traditional Chinese dishes and makes a great side dish. Here’s how we make it at my house – making it the perfect amount of doneness, and flavorful!

If you’re looking for more bok choy recipes – check out these:

• Bok Choy Stir Fry with Dried Shrimp
• Bok Choy Beech Mushrooms Stir Fry
• Bok Choy Shiitake Mushrooms Stir Fry
• Shanghai Bok Choy Stir Fry with Garlic

If you’re interested in learning more about Chinese veggies – here’s a whole article on various Chinese vegetables such as snow peas, celtuce, sweet potato leaves, chinese broccoli and more!

How to make Shrimp Bok Choy Stir Fry?

It’s pretty easy! I’ll show you how. First you will want to gather your ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ½ teaspoons cornstarch
• 2 teaspoons michiu or rice cooking wine
• 1 tsp salt
• 2 tbsp cooking oil
• 1 lb of bok choy
• 1 teaspoon ginger, sliced thinly
• Salt, as desired

In a mixing bowl, add the shrimp, cornstarch, rice cooking wine and 1 tsp salt together and let it sit for about 15 minutes.

Cut off the very end of your bok choy with a knife and discard.

Now, bok choys can vary in size, so you may cut the bok choys a little differently depending on the bunches you got. But our goal here is to separate the whites from the leafy green parts for the larger bunches. The white parts can take slightly longer to cook. Cut the white pieces about inch length. However, if your bok choy is small enough, you can even ignore this step.

Slice ginger thinly.

Add cooking oil in a large cooking pan and heat on medium high heat.

In a wok or cooking pan, add shrimp and stir fry for about 30 seconds on each side. Remove shrimp and place aside.

If pan is too dry, add another 1-2 tbsp of cooking oil. Add ginger, and then bok choy to the pan. If you separated the white parts, add white parts of bok choy to pan first and then stir fry for about a minute, and then add the green leafy parts of the bok choy and stir fry another minute. If you didn’t separate them, just cook everything for about 2 minutes.

Add 1/4 cup of water and cover with a lid for about a minute.

Remove the lid, return shrimp to pan, add desired amount of salt and stir fry to mix well. If you like your bok choy more crispy, stick with less time, and if you like it more tender/soft, I would try cooking it longer.

Remove from heat and serve!

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