Spicy Ginger Shrimp with Baby Bok Choy
- Total Time
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.
canned chicken broth½ cup(s)
low sodium soy sauce2 tsp
Sriracha hot sauce1 tsp, or more to taste
cornstarch1 ½ tsp
black pepper⅛ tsp, freshly ground
peanut oil4 tsp, or vegetable oil
minced ginger2 Tbsp
garlic clove(s)1 large clove(s), smashed
uncooked shrimp1 pound(s), large, peeled and deveined
uncooked bok choy8 oz, baby variety, trimmed, cut into 3-inch pieces (about 4 c)
table salt¼ tsp
dry sherry1 Tbsp, or white wine
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