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Can you imagine the crispy bok choy stem embracing the plump, tender shrimp with a glossy garlic flavor? Today, I will show you exactly how to get shrimp and Bok Choy stir fry perfectly every time within just 15 minutes. This is a test.

I love this combination very much in summer as it is a light stir fry dish.

About this combination

I love to introduce this fascinating Chinese character 鲜 (xiān). Umami flavor is an excellent Chinese culinary philosophy called xiān (鲜). It is a poetic fusion of two radicals that reveals its layered meaning:

1. 鱼 (yú) – “Fish”, the left radical represents seafood’s natural umami, the oceanic depth in ingredients like shrimp, scallops, or seaweed. In this recipe, I use shrimp.
2. 羊 (yáng) – “Lamb”, the right radical is the savory-sweet notes in meats, mushrooms, and vegetables that symbolize land-based richness. You already see that we have Bok Choy from the earth.

Shrimp is the most common ingredient that can bring umami flavor. When it is cooked with bok choy and seasoned with oyster sauce, I love this new combination of the land and the sea.

Bok Choy

No vegetable is more versatile in Chinese kitchens than bok choy (小白菜). I cook it in various dishes, ranging from our daily cooking routine. You may find two varieties in markets: baby bok choy and the standard version. For sautés and soups, I love to use baby bok choy, while I prefer the larger ones for stir-fries like this one or fermented bok choy.

How to make shrimp and Bok Choy stir fry

The first step of making this quick bok choy and shrimp stir fry is to marinate the shrimp, so they can have a basic flavor. In this recipe, I also add a very small amount of starch so the shrimp can be much tender after cooking.

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.

If you want to use frozen shrimp, soak them in salty water for around 10 minutes to bring the plump texture back. Remember to drain before moving to next step.

Fry it up

Now, let’s make this quick stir-fry. If you are using a traditional Chinese wok, heat it over high heat until it starts to smoke. Add 1 tbsp oil and swirl to coat.

Now spread the shrimp in a single layer and let them sit for around 10 seconds. Then, quickly fry until the shrimp changes color. Transfer out immediately.

We don’t need to cook the shrimp until thoroughly cooked, as we will further cook it along with the Bok Choy.

Use the same wok or pan, add some extra oil, and add garlic when the oil is still not hot. Fry for 10 seconds until fragrant.

Add Bok Choy stem first, followed by the leaves, after 10 seconds. Add oyster sauce in, mix will and fry until the Bok Choy become softened.

Add shrimp in with a tiny pinch of salt. Give everything a big mix.

At last, add some sesame oil to give the dish a vibrant looking.

Coating the stir fry dish wit a small amount of oil is a typical Chinese way. I bet you will love this once you tried because those oil gives a shinning appearance for your stir fry dishes.

Now, this is our plump shrimp and crispy bok choy stir-fry. You can match it simply with steamed rice or noodles.

What to serve with

This can go well with almost every type of dish and meal since it is savory, delicious and healthy. I love to serve this stir fry with steamed rice and light Chinese soup. Another great combination is with different types of fried rice and a cup of milk tea as my summer indulgent.

• 1 lb Bok Choy (about 2 small heads)
• 3 tbsp. vegetable cooking oil

Shrimp and Marinating

• 12 oz 340g medium shrimp – peeled, deveined (see Note 1)
• ½ tsp salt – for velveting
• a small dash of pepper
• 1 tsp Shaoxing wine or dry sherry – for aroma
• 1 tsp cornstarch – to lock in moisture

Aromatics & Sauce:

• 3 cloves garlic – minced
• 1 tbsp oyster sauce
• 2 tbsp shrimp stock or water
• ¼ tsp white pepper
• 2 tbsp vegetable cooking oil peanut/canola

Prepare the Shrimp

• 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.

Bok Choy

• 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.

Stir fry

• Heat a wok or skillet over high heat until it starts to smoke. Add 1 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 some extra 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 shrimp, light soy sauce, oyster sauce,and a tiny pinch of salt. Mix everything well. Serve hot.