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Spicy Ginger Shrimp with Baby Bok Choy

2
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
4
Difficulty
Easy
Americanized stir-fries often have a lot of sauce. However, a traditional Chinese stir-fry should have only enough sauce to cling to the main ingredients.

Ingredients

canned chicken broth

½ cup(s)

low sodium soy sauce

2 tsp

Sriracha hot sauce

1 tsp, or more to taste

cornstarch

1½ tsp

sugar

¼ tsp

black pepper

⅛ tsp, freshly ground

peanut oil

4 tsp, or vegetable oil

minced ginger

2 Tbsp

garlic clove(s)

1 large clove(s), smashed

uncooked shrimp

1 pound(s), large, peeled and deveined

uncooked bok choy

8 oz, baby variety, trimmed, cut into 3-inch pieces (about 4 c)

table salt

¼ tsp

dry sherry

1 Tbsp, or white wine

uncooked scallion(s)

1 medium, chopped

Instructions

  1. Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 second of contact; swirl in oil. Add ginger and garlic; stir-fry 10 seconds or until fragrant. Push aromatics to sides of wok and carefully add shrimp, spreading them evenly in one layer. Cook undisturbed, about 1 minute, until shrimp begin to sear; use a metal spatula to stir-fry 30 seconds, incorporating ginger mixture, until shrimp are orange but not cooked through.
  3. Add bok choy and sprinkle with salt. Swirl in sherry or wine; stir-fry 30 seconds or until bok choy just begins to turn bright green. Restir broth mixture, swirl into wok; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender crisp. Sprinkle with scallions and serve.
  4. Serving size: 1 c

Notes

To infuse a stir-fry with garlic flavor, add a whole smashed clove of garlic and save yourself the job of mincing it. If you don’t want anyone to bite into the garlic, just pull it out before serving.

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