Photo of Stir-fried bok choy and shrimp by WW

Stir-fried bok choy and shrimp

SmartPoints® value per serving
Total Time
13 min
10 min
3 min
After a long week of work and activities this 13-minute shrimp dish hits the spot on time and flavor. Precooked cocktail shrimp cut out a lot of the prep time and work while the quickly stir-fried vegetables round out the dish in a snap. More like a warm slad than traditional stir-fry, this dish still excels served over steamed rice to catch all the flavorful sauce. Double your batch for a bigger crew or make for one and enjoy the leftovers for a quick weekend lunch. Leftover chicken, cubed, also works well in place of the shrimp.


low sodium soy sauce

1½ Tbsp

rice vinegar

1½ Tbsp


1 tsp

sambal oelek

1 tsp

toasted sesame oil

1 tsp

ground ginger

¼ tsp

cooked shrimp

12 oz, peeled and deveined

uncooked scallion(s)

3 medium, thinly sliced

cooking spray

1 spray(s)

fresh shiitake mushroom

4 oz, caps, thinly sliced

uncooked bok choy

1 pound(s), broken into leaves, washed but not dried


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 3 cups.

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