SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
ROASTED HOT-HONEY SHRIMP WITH BOK CHOY AND KIMCHI RICE
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a gently spicy, savory batch of kimchi rice to serve alongside.
Provided by Rhoda Boone
Categories Kid-Friendly Quick & Easy Dinner Shrimp Bok Choy 22-Minute Meals Pescatarian Dairy Free Peanut Free Tree Nut Free Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
- Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
- Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
- While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
- To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.
SPICY BEEF WITH SHRIMP AND BOK CHOY
In my search for recipes using bok choy, I ran across this recipe on Yahoo.com I am trying to introduce my family to new ingedients and they have never eaten bok choy. This sounds like a delish recipe and preparation should be simple. Cook and prep times noted are estimates as I have not yet prepared this stir fry. This would be good served over rice noodles or brown basmati rice. If you try it before I do, please share your thoughts in the review process. NOTE: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Provided by Happy Hippie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
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 375.7, Fat 24.4, SaturatedFat 8, Cholesterol 106.1, Sodium 340.4, Carbohydrate 5.3, Fiber 1.2, Sugar 1.4, Protein 28.8
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.
SHRIMP AND BOK CHOY WITH NOODLES
Another recipe I copied while waiting in the doctor's office. Here's hoping it's as tasty as it sounds!
Provided by marisk
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the broth, soy sauce, mirin and cornstarch slurry.
- Heat a nonstick wok untl very hot (3 minutes).
- Add canola oil, ginger, garlic and red pepper. Stir fry until fragrant (20 seconds).
- Add onion and mushroom. Stir fry until lightly browned (3 minutes).
- Add bok choy and cook until the leaves are wilted and stems are crisp-tender (2 minutes).
- Add shrimp and stir-fry until pink and curled (nearly cooked through) (3 minutes).
- Stir the sauce, then stir it into the wok. Cook until slightly thickened (2 minutes).
- Transfer the shrimp and bok choy mix into a medium serving bowl and garnish with the crispy noodles.
Nutrition Facts : Calories 230, Fat 9.7, SaturatedFat 1.2, Cholesterol 143.2, Sodium 1187, Carbohydrate 16.4, Fiber 3.7, Sugar 5.1, Protein 21.1
SHRIMP WITH BOK CHOY AND RICE (WW)
Make and share this Shrimp With Bok Choy and Rice (Ww) recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat 1 1/2 teaspoons of the oil over medium high heat. Stir in shrimp and stir fry for 2-5 minutes or until opaque in the center. Transfer shrimp to a bowl.
- Add remaining oil to the skillet and the next 5 ingredients (carrots - garlic) and stir fry 2-5 minutes.
- Stir in rice, toss.
- Stir in the remainder of the ingredients and bring to a boil. Reduce heat and simmer covered for 20-25 minutes or until liquid is absorbed and rice is tender.
- Stir in shrimp and cook stirring another 2-5 minutes or until mixture is heated through.
Nutrition Facts : Calories 249.7, Fat 5.5, SaturatedFat 0.7, Cholesterol 142.9, Sodium 1213.1, Carbohydrate 28.5, Fiber 2.5, Sugar 2.7, Protein 20.7
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SPICY GINGER SHRIMP WITH BABY BOK CHOY | RECIPES | WW …
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.
STIR-FRIED BOK CHOY AND SHRIMP | RECIPES | WW USA
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- 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.
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