Stir-fried bok choy and shrimp
1
Points®
Total time: 13 min • Prep: 10 min • Cook: 3 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Low sodium soy sauce
1½ Tbsp
Unseasoned rice vinegar
1½ Tbsp
Sugar
1 tsp
Sambal oelek
1 tsp
Toasted sesame oil
1 tsp
Ground ginger
¼ tsp
Cooked frozen shrimp
12 oz, peeled and deveined
Scallions
3 medium, thinly sliced
Cooking spray
1 spray(s)
Shiitake mushroom
4 oz, caps, thinly sliced
Uncooked bok choy
1 pound(s), broken into leaves, washed but not dried
Instructions
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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