BEST BOK CHOY
Steps:
- In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
- Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.
SIZZLING SHRIMP STIR-FRY
So many things are smart about this sumptuous stir-fry-lite soy sauce, light zesty dressing, fresh vegetables, brown rice-the chef will be considered a genius.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 4 servings, 1-2/3 cups each
Number Of Ingredients 12
Steps:
- Mix cornstarch and soy sauce until blended. Stir in broth and 2 Tbsp. dressing.
- Heat remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.
- Add tomatoes; cook and stir 1 min. or until heated through. Serve over rice.
Nutrition Facts : Calories 310, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1360 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 3 g, Protein 28 g
BOK CHOY STIR-FRY WITH SHRIMP
Get tasty Bok Choy Stir-Fry on the table in just 20 minutes! This Bok Choy Stir-Fry with Shrimp recipe offers a simple take on a classic Chinese dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients until blended.
- Heat oil in large skillet on medium-high heat. Add peppers and onions; stir-fry 2 min. Add bok choy; stir-fry 1 min. Transfer to bowl; cover to keep warm.
- Add 1 Tbsp. of the dressing mixture and shrimp to skillet; stir-fry 2 min. Add vegetables and remaining dressing mixture; stir-fry 1 to 2 min. or until shrimp turn pink and vegetables are heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 5 g, Protein 20 g
SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES
A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.
Provided by Deb C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
- Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
- Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
- Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
- Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 80.9 g, Cholesterol 172.6 mg, Fat 5 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 0.9 g, Sodium 3110.5 mg, Sugar 23.5 g
SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS
Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 39m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the canola oil in a large wok or saute pan.
- When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
- Remove the shrimp from the pan and set aside.
- Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
- Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
- Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
- Serve immediately.
BOK CHOY STIR FRY
This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.
Provided by fred
Categories Side Dish Vegetables
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g
SPICY BEEF WITH SHRIMP & BOK CHOY
A speedy stir-fry with a rich flavor that is balanced with the clean, sweet crunch of bok choy.
Provided by cbella
Categories Main Dishes Lunch
Time 35m
Number Of Ingredients 9
Steps:
- Whisk rice wine, dark soy sauce and cornstarch in a small bowl until the cornstarch is dissolved
- Heat 2 teaspoons oil in a large non-stick skillet or wok over medium-high heat.
- Add beef, garlic and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
- Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
- Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
- Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
Nutrition Facts : 0 Array
SPICY BEEF WITH SHRIMP & BOK CHOY
Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy. Make It a Meal: Rice noodles or brown basmati rice and a Tsing Tao beer will make you feel like you're eating in your favorite Chinese restaurant.
Provided by EatingWell Test Kitchen
Categories Healthy Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
- Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 5.6 g, Cholesterol 63.3 mg, Fat 8.3 g, Fiber 1.1 g, Protein 20.4 g, SaturatedFat 1.7 g, Sodium 446.2 mg, Sugar 2 g
SPICY CAULIFLOWER, BOK CHOY, AND SHRIMP STIR-FRY WITH COCONUT
A stir-fry is great for a quick weeknight dinner -- to make the meal even speedier, cut the cauliflower and bok choy ahead of time, devein and peel the shrimp, and have it all ready to go in the refrigerator. You could serve this dish over brown rice, but the starchlike texture of the cauliflower makes it more than able to stand alone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.
- Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.
- Toss garlic with shrimp. Stir in sambal oelek, agave syrup, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately. Top with coconut flakes and more basil.
Nutrition Facts : Calories 298 g, Cholesterol 162 g, Fat 13 g, Fiber 5 g, Protein 23 g, SaturatedFat 4 g, Sodium 636 g
SPICY SHRIMP AND BOK CHOY STIR FRY (SOUTH BEACH DIET PHASE 1)
From new book. Haven't tried. Chili-garlic sauce is a common Asian ingredient that brings a tangy hot flavor to any dish. It can be used both for cooking and as a condiment when you want a little extra heat. Look for brands with no sugar added in the Asian section of the supermarket.
Provided by Lizzie Rodriquez
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the shrimp, scallion whites, and garlic.
- In a wok or large non-stick skillet, heat oil over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turns pink and are cooked through, 3-4 minutes. Transfer to a large bowl.
- Return the pan to medium heat. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.
- Return the pan to medium. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly just to reheat. Still in scallion greens.
10 BEST WAYS TO COOK WITH BOK CHOY
These tasty bok choy recipes are a great addition to any meal! From stir-fry to soup to meatballs, you'll love the crunch and flavor of this Chinese cabbage.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bok choy recipe in 30 minutes or less!
Nutrition Facts :
More about "bok choy stir fry with shrimp food"
SAUTEED BOK CHOY WITH SHRIMP RECIPE - YUMMY.PH
From yummy.ph
- Heat cooking oil in a medium-sized pan. Saute garlic and onion in oil. Add the shrimps and cook until it turns orange in color.
- Add the bok choy and season with soy sauce and oyster sauce. Add sugar and salt and pepper to taste. Let the sauce simmer for 5 minutes. Serve with shrimp and garlic bits on top of bok choy.
STIR-FRY BOK CHOY AND SHRIMP - EAT WELL
From canolaeatwell.com
Servings 4Estimated Reading Time 50 secs
SPICY GINGER SHRIMP WITH BABY BOK CHOY | RECIPES | WW USA
From weightwatchers.com
Cuisine ChineseCategory DinnerServings 4Total Time 30 mins
- 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.
SHANGHAI BOK CHOY STIR FRY WITH GARLIC - OH SNAP! LET'S EAT!
From ohsnapletseat.com
4.5/5 (13)Total Time 12 minsEstimated Reading Time 5 minsCalories 83 per serving
- Now, bok choys can vary in size, so you may cut the bok choys a little differently depending on the bunches you got. But our goal here is to separate the whites from the leafy green parts for the larger bunches. If they’re small enough, you can even ignore this step. Cut the white pieces about inch length
- Heat oil in a large skillet or wok over high heat. Add the garlic and optionally dried shrimp, and cook for about 30 seconds, and then add the white parts of the bok choy
- Stir fry for a about 1 minute, and then add the leafy greens. Stir fry for about 30 seconds, and then add 1/4 cup of water and cover with a lid for about a minute.
GINGER SHRIMP STIR-FRY WITH GARLIC BOK CHOY - A COZY KITCHEN
From acozykitchen.com
5/5 (21)Total Time 30 minsCategory Main CourseCalories 212 per serving
- In a large bowl, combine the shrimp, rice wine, ginger, garlic, salt, and pepper, and stir until ingredients are thoroughly distributed. Sprinkle the cornstarch over the mixture and stir again until evenly coated. Cover and marinated in the refrigerator for 30 minutes to 1 hour.
- In a large wok or skillet, heat the vegetable oil over high until shimmering and very hot. Add the garlic and cook briefly, just until fragrant, 30 seconds or less. Add the bok choy--it shoudl sizzle very loudly as it hits the oil. Sauté briefly, tossing the bok choy vigorously, until evenly coated in oil.
GARLICKY SHRIMP STIR-FRY WITH SHIITAKES AND BOK CHOY ...
From skinnytaste.com
4.6/5 (13)Total Time 20 minsCategory DinnerCalories 284 per serving
- In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
SHRIMP & BOK CHOY STIR-FRY WITH GINGER & CILANTRO RECIPE ...
From myrecipes.com
4/5 (1)Total Time 32 minsServings 3Calories 309 per serving
- Heat a large nonstick skillet over medium- high heat. Add shrimp, and cook 4 minutes, stirring constantly. Remove shrimp from pan, and keep warm.
- Heat oil in pan. Add bok choy, onion, and snow peas. Cook 3 minutes, stirring constantly. Add shrimp and reserved soy sauce mixture; cook 1 1/2 minutes or until bubbly, stirring constantly. Serve over rice.
GARLICKY SHRIMP STIR-FRY WITH SHIITAKE MUSHROOMS AND BABY ...
From domesticate-me.com
5/5 (1)Estimated Reading Time 7 minsServings 4
- Start by making the cauliflower rice. Place the florets in the bowl of a food processor and pulse a few times until they become small granules. (Don’t overdo it, people. You don’t want cauliflower mush.) Heat 1 tablespoon of the oil in a large skillet over medium heat. When hot, add the cauliflower rice and cook for 3-4 minutes just until tender. Season with salt and pepper to taste. Cover and set aside.
- In a small bowl, whisk the chicken or vegetable stock, soy sauce, cornstarch, mirin, and honey (if using). Set aside.
- In your largest pan, heat the remaining 2 tablespoons of oil over medium-high heat. When hot, add the bok choy stalks and shiitakes, spreading into a single layer. (It will seem like a LOT of bok choy and mushrooms, but they’ll cook down.) Cook without moving until the vegetables are starting to brown on the bottom, 2 to 3 minutes. Stir and cook for 2-3 minutes more until softened slightly.
- Add the garlic, ginger, crushed red pepper, and the bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
TERIYAKI SHRIMP AND BOK CHOY STIR FRY - FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 15 minsServings 2-4
- Heat a large skillet or wok over medium-high heat. Add the oil and then add the ginger. Cook for 1 minute or until soft, and then add the shrimp. Cook for about 1 minute on each side, or until the shrimp is seared and cooked through.
- Stir in the soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute. Stir in the bok choy and cook for 1 minute, or until the bok choy is cooked and the sauce is heated through.
SHRIMP STIR FRY WITH BOK CHOY AND CHILES - THE DEFINED DISH
From thedefineddish.com
5/5 (2)Estimated Reading Time 1 minServings 2
- Heat avocado and toasted sesame oil in a large skillet or wok over medium-high heat. When hot, add the shrimp in batches so as to not overcrowd the pan and sear until cook through and golden on each side, 2-3 minutes per side. Transfer cooked shrimp to a clean plate and continue until all of the shrimp is cooked.
- Add the fresno chile, bok choy, and garlic to the wok and cook, stirring, until the bok choy stems are starting to get tender, about 4 minutes.
- Pour in the coconut aminos and continue cooking for 2 more minutes, or when the bok choy stems are tender enough to eat.
PEANUT SHRIMP WITH BOK CHOY & RICE NOODLES - SOBEYS INC.
From sobeys.com
2.3/5 (3)Total Time 20 minsServings 4Calories 350 per serving
- Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp (5 ml) lime zest and juice, soya sauce, ginger and 2 tsp (10 ml) sesame oil until smooth. Set aside.
- Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir-fry for 3 to 4 min. add the bok choy and shrimp; stir-fry for 2 min. or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through.
- Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.
STIR-FRIED SHRIMP AND BOK CHOY RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 456 per servingTotal Time 40 mins
- Bring 2 1/2 cups water to boil in a large pot. Stir in rice and salt, cover, reduce heat to low and let cook until water has been absorbed, 5 to 10 minutes. Remove from heat, stir, cover, and let stand 5 minutes. Fluff with a fork; cover again.
- Warm 1 Tbsp. vegetable oil in a large skillet or wok over high heat. Add shrimp and cook, stirring, until just pink, about 2 minutes. Transfer to a bowl. Add remaining 2 Tbsp. vegetable oil to skillet along with ginger, garlic and scallions. Cook, stirring, until fragrant, about 30 seconds. Add bok choy and cook, stirring, until tender, 3 to 5 minutes.
- Return shrimp to skillet and pour in soy sauce mixture. Cook, stirring, until sauce has thickened slightly, about 2 minutes. Serve immediately, over rice.
BOK CHOY STIR FRY - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 6Calories 95 per servingCategory Vegetarian
- Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
SHRIMP-AND-BOK CHOY STIR-FRY WITH CRISPY ... - FOOD AND …
From foodandwine.com
Servings 4Total Time 30 mins
- In a small bowl, whisk the low-sodium chicken broth with the soy sauce, mirin and cornstarch slurry.
- Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds. Add the onion and shiitake slices and stir-fry until they are lightly browned and nearly tender, about 3 minutes. Add the sliced bok choy and cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes. Add the shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes.
- Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp–and–bok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.
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4.3/5 (35)Total Time 26 minsCategory Dinner, EntreeCalories 221 per serving
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5/5 (1)Total Time 20 minsCategory Dinner, Lunch, Main DishCalories 220 per serving
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4.5/5 (30)Total Time 10 minsCategory Chinese RecipesCalories 45 per serving
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4.5/5 (52)Total Time 25 minsCategory Entree, Dinner, Side DishCalories 77 per serving
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