Shrimp, Shiitake and Bok Choy Stir Fry

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Shrimp Shiitake and Bok Choy Stir Fry is a delicious and healthy option for a quick weeknight meal. The combination of succulent shrimp, earthy shiitake mushrooms, and crisp bok choy creates a flavorful stir-fry that is both satisfying and nutritious. With its vibrant colors and enticing aroma, this dish is sure to please your taste buds. It can be easily prepared in just a few simple steps, making it a great choice for busy individuals.

Keywords: shrimp, shiitake mushrooms, bok choy, stir fry, healthy.

shrimp shiitake and bok choy stir fry recipe details

Shrimp shiitake and bok choy stir fry recipe, recipe Rating: 4.7
Number of votes:123

Your meat and potato casserole can wait for tomorrow. Fill up the healthy way with seafood and fresh vegetables.
Ready in: 25 mins

Ingredients

Serves: 4

• 2 tablespoons canola oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 1/2 teaspoon cornstarch
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger root
• 1 garlic clove, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 onion, halved and thinly sliced
• 2 cups sliced shiitake mushrooms
• 1 small head bok choy, root end trimmed, leaves and stalk sliced
• 1/4 cup chow mein noodles

Preparation method

Prep: 10 mins | Cook: 15 mins

1. Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add shrimp to hot oil and cook for 4 minutes, until shrimp curl and turn pink. Remove from wok.
2. While shrimp are cooking, whisk together the cornstarch, chicken broth, and soy sauce in a small bowl. Set aside.
3. Add remaining canola oil to the wok and heat. Cook the ginger, garlic, and pepper flakes in hot oil for 1 minute, then stir in the onion, mushrooms, and bok choy stalks (not the leaves, yet). Cook for 4 minutes.
4. Add the bok choy leaves and continue to stir-fry, stirring and flipping the vegetables over high heat for another 4 minutes. Then add the chicken broth mixture. When it’s boiling, set the timer for 2 more minutes and continue to stir.
5. Toss vegetables with shrimp, add the chow mein noodles, and serve.