Spicy Ginger Shrimp with Baby Bok Choy
- Total Time
- 0:30
- Prep
- 0:25
- Cook
- 0:05
- 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.
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canned chicken broth½ cup(s)
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low sodium soy sauce2 tsp
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Sriracha hot sauce1 tsp, or more to taste
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cornstarch1 ½ tsp
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sugar¼ tsp
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black pepper⅛ tsp, freshly ground
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peanut oil4 tsp, or vegetable oil
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minced ginger2 Tbsp
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garlic clove(s)1 large clove(s), smashed
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uncooked shrimp1 pound(s), large, peeled and deveined
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uncooked bok choy8 oz, baby variety, trimmed, cut into 3-inch pieces (about 4 c)
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table salt¼ tsp
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dry sherry1 Tbsp, or white wine
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uncooked scallion(s)1 medium, chopped
- Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl.
- 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.
- 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.
- Serving size: 1 c