Chinese stir-fried Bok Choy with Shrimp is a delicious and healthy dish that combines the freshness of bok choy with the savory flavor of shrimp. Bok choy, also known as Chinese cabbage, is a leafy green vegetable that is commonly used in Chinese cuisine. It has a mild and slightly sweet taste, making it a perfect companion to shrimp.
To make this dish, you will need bok choy, shrimp, garlic, ginger, soy sauce, and sesame oil. First, clean the bok choy and separate the leaves from the stalks. Cut the leaves into bite-sized pieces and thinly slice the stalks. Next, marinate the shrimp with minced garlic, grated ginger, soy sauce, and sesame oil.
- Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 lb | Shrimp |
| 1 lb | Bok choy |
| 2 cloves | Garlic (minced) |
| 1 tbsp | Ginger (grated) |
| 2 tbsp | Soy sauce |
| 1 tbsp | Sesame oil |
Heat oil in a wok or large skillet over medium-high heat. Add the marinated shrimp and cook until they turn pink and opaque. Remove the shrimp from the wok and set aside. In the same wok, add the bok choy stalks and cook for a few minutes until they become slightly tender. Then, add the bok choy leaves and stir-fry until they wilt.
Heat the wok and add oil
When heating the wok, it is important to ensure that it reaches the desired temperature before adding the oil. This can be done by placing the wok over high heat and allowing it to heat up for a few minutes. A hot wok will help to prevent ingredients from sticking to the surface and ensure even cooking.
Once the wok is hot, it’s time to add oil. Cooking oils like peanut or vegetable oil are commonly used in Chinese stir-frying due to their high smoke points and neutral flavors. The oil should be added to the wok in a circular motion, coating the entire surface. This helps to create a non-stick surface and ensures that the ingredients cook evenly.
After adding the oil, it is important to let it heat up for a few seconds before adding the rest of the ingredients. This allows the oil to reach the proper temperature and ensures that the flavors are properly infused into the dish. Once the oil is hot and shimmering, it is time to start adding the other ingredients and continue the stir-frying process.
Overall, heating the wok and adding oil are essential steps in Chinese stir-frying. They help to create the characteristic flavors and textures that are associated with this cooking technique. By ensuring that the wok is hot and the oil is properly heated before adding ingredients, you can achieve delicious and authentic stir-fried dishes.
Stir-fry the shrimp
To stir-fry the shrimp, start by deveining and peeling the shrimp. Heat a wok or large skillet over high heat and add a tablespoon of vegetable oil. Once the oil is hot, add minced garlic and ginger to the wok, and stir them for about 30 seconds until fragrant. Next, add the shrimp to the wok, spreading them out in a single layer to allow for even cooking. Cook the shrimp for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Do not overcook the shrimp, as they can become tough and rubbery.
To enhance the flavors of the shrimp, you can add a splash of soy sauce or oyster sauce during the stir-frying process. These sauces will not only add a savory umami taste but will also help to create a glossy glaze over the shrimp. Additionally, you can add a sprinkle of salt and pepper or red pepper flakes to add a bit of heat to the dish.
| Ingredients: | Instructions: |
|---|---|
| – Shrimp | – Devein and peel the shrimp |
| – Vegetable oil | – Heat a wok with vegetable oil |
| – Garlic and ginger | – Add minced garlic and ginger to the wok |
| – Soy sauce or oyster sauce | – Add a splash of soy sauce or oyster sauce |
| – Salt, pepper, or red pepper flakes | – Sprinkle with salt, pepper, or red pepper flakes |
- Devein and peel the shrimp to ensure they are clean and ready to cook.
- Heat a wok or large skillet with vegetable oil to create a hot cooking surface.
- Add minced garlic and ginger to infuse the oil with aromatic flavors.
- Spread the shrimp in a single layer in the wok and cook them for 2-3 minutes, stirring occasionally, until they turn pink and opaque.
- Enhance the flavors of the shrimp by adding soy sauce or oyster sauce, along with salt, pepper, or red pepper flakes.
Add the Bok Choy and stir-fry
To prepare the Bok Choy for stir-frying, start by washing the leaves thoroughly and removing any dirt or debris. Then, trim off the ends and separate the leaves from the stalks. The stalks take longer to cook, so it’s best to cut them into smaller pieces to ensure even cooking.
Once the Bok Choy is ready, heat some oil in a wok or large skillet over high heat. Add the Bok Choy stalks first, as they need more time to cook than the leaves. Stir-fry the stalks for a couple of minutes until they start to soften. Then, add the Bok Choy leaves and continue stir-frying for another minute or two until they wilt slightly.
To enhance the flavor of the Bok Choy, you can season it with some soy sauce, garlic, ginger, or any other desired seasonings. The flavorings will infuse into the Bok Choy as it stir-fries, making each bite even more delicious.
