Stir Fried Bok Choy and Shrimp
- Total Time
Precooked cocktail shrimp make this dish a snap! It’s really more like a warm salad than a traditional stir-fry.
low sodium soy sauce1 ½ Tbsp
rice vinegar1 ½ Tbsp
sambal oelek1 tsp
toasted sesame oil1 tsp
ground ginger¼ tsp
cooked shrimp12 oz, peeled and deveined
uncooked scallion(s)3 medium, thinly sliced
cooking spray1 spray(s)
fresh shiitake mushroom4 oz, caps, thinly sliced
uncooked bok choy1 pound(s), broken into leaves, washed but not dried
- Whisk the soy sauce, vinegar, sugar, chile paste, sesame oil, and ginger in a large bowl. Add the shrimp and scallions on top. Do not toss.
- Lightly coat the inside of a large nonstick skillet or wok with cooking spray; set either over medium-high heat for 2 minutes. Add the shiitake caps; stir-fry 30 seconds, or until they begin to wilt at the edges.
- Add the wet bok choy; stir-fry 1 minute, or until warmed through and the green, leafy bits begin to wilt. Use a slotted spoon or tongs to transfer the vegetables to the large bowl, leaving any liquid behind. Toss the ingredients in the bowl and serve while warm.
- Serving size: 3 cups.