Best 7 Shrimp And Bok Choy Stir Fry Recipes

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**Savor the Exquisite Flavors of Shrimp and Bok Choy Stir-Fry: A Culinary Journey of Freshness and Delight**

Embark on a culinary adventure with our tantalizing shrimp and bok choy stir-fry, a vibrant dish that bursts with freshness and flavor. This stir-fry is a symphony of textures and tastes, featuring succulent shrimp, crisp-tender bok choy, and a medley of colorful vegetables, all harmoniously blended in a savory sauce. With its vibrant hues, enticing aroma, and delectable taste, this dish is sure to delight your palate and leave you craving for more.

In addition to the classic shrimp and bok choy stir-fry, we offer a diverse selection of stir-fry recipes to cater to various dietary preferences and culinary desires. Dive into the aromatic depths of our spicy Szechuan tofu stir-fry, where tender tofu meets a symphony of bold flavors. For a vegetarian delight, explore our vibrant vegetable stir-fry, a symphony of colorful vegetables tossed in a light and flavorful sauce. And for those who love the taste of the sea, our seafood stir-fry is a delectable combination of succulent shrimp, calamari, and mussels, enveloped in a savory sauce.

Each stir-fry recipe is meticulously crafted with a unique blend of ingredients and cooking techniques, ensuring a distinct and unforgettable culinary experience. Whether you're a seasoned stir-fry enthusiast or a novice cook seeking a flavorful adventure, our curated collection of stir-fry recipes will guide you towards culinary success. So, gather your ingredients, heat up your wok, and prepare to tantalize your taste buds with these exceptional stir-fry dishes.

Let's cook with our recipes!

SHRIMP AND BOK CHOY STIR-FRY



Shrimp and Bok Choy Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup barbecue sauce
1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
3 tablespoons vegetable oil
1 1/4 pounds peeled and deveined large shrimp
Kosher salt
1 1/2 pounds baby bok choy, trimmed and halved lengthwise
4 cups frozen white rice
Lime wedges, for serving

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.

SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES



Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles image

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

1 (8 ounce) package dried rice noodles
⅔ cup soy sauce
2 tablespoons water
2 teaspoons rice wine
⅓ cup brown sugar
2 tablespoons grated fresh ginger
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch red pepper flakes
2 tablespoons finely chopped fresh garlic
1 pound jumbo shrimp, peeled and deveined
1 large head bok choy, chopped
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2 green onions, sliced

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

SPICY CAULIFLOWER, BOK CHOY, AND SHRIMP STIR-FRY WITH COCONUT



Spicy Cauliflower, Bok Choy, and Shrimp Stir-Fry with Coconut image

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

1 tablespoon safflower oil
1/4 large head cauliflower, cut into 1/2-inch-thick slices
1/2 large head bok choy, trimmed and sliced into 1-inch strips (about 8 ounces)
1/2 pound large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
1 tablespoon agave syrup
2 teaspoons fish sauce
1/2 cup fresh basil leaves, plus more for garnish
3 tablespoons unsweetened flaked coconut, toasted

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)



Spicy Shrimp and Bok Choy Stir Fry (South Beach Diet Phase 1) image

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

1 1/2 lbs large shrimp, peeled and deveined
4 scallions, white and green parts thinly sliced but kept separate
2 garlic cloves, minced
2 teaspoons vegetable oil
2 lbs bok choy, sliced crosswise
2 tablespoons low sodium soy sauce
2 teaspoons chili-garlic sauce

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.

SB SPICY SHRIMP AND BOK CHOY STIR-FRY



SB SPICY SHRIMP AND BOK CHOY STIR-FRY image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 7

1 1/2 lbs large shrimp, peeled and deveined
4 scallions, white and green parts thinly sliced and kept separate
2 garlic cloves, minced
2 tsp vegetable oil
2 lbs bok choy, sliced crosswise
2 tbls lower-sodium soy sauce
2 tsp chili-garlic sauce

Steps:

  • In a large bowl, combine shrimp, scallion whites, and garlic. In a wok or large nonstick skillet, heat oil over medium-high heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turn pink and are cooked through, 3 to 4 minutes. Transfer to a large clean bowl. Return the pan to medium-high heat. Add bok choy, cover, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Drain any liquid from skillet and add bok choy to bowl with shrimp. Return the pan to medium-high heat. 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. Stir in scallion greens and serve warm.

SHRIMP AND BOK CHOY STIR FRY



SHRIMP AND BOK CHOY STIR FRY image

Categories     Soup/Stew     Shellfish     Stir-Fry     Vegetarian     Dinner

Yield 4 bowls

Number Of Ingredients 20

Shrimp and bok choy stirfry from food and wine Magazine March 2009
3/4 cup stock
2 tablespoons soy sauce
1 tablespoon mirin or sake
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water
2 tablespoons canola oil
2 tablespoons finely julienned peeled fresh ginger
1 clove garlic thinly sliced
1/2 teaspoon crushed red pepper
1 large onion thinly sliced
1/4 pound shiitake mushrooms thinly sliced
1 small head bok choy, about 12 ounces, thinly sliced crosswise
1 pound shrimp shells and deveined
Brown rice for serving
In a small bowl, whisk the broth with the soy sauce, mirin and cornstarch slurry.
Heat wok until very hot about three minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stirfry until fragrant, about 20 seconds.
Add the onion and shiitake slices and stirfry until they are slightly browned and tender, about three minutes.
Add the sliced bok choy and cook until leaves are wilted and stems are Chris tender, about two minutes.
Add to the shrimp and stirfry until they are pink and nearly cooked, about three minutes.
Stir the sauce and stir in the walk and cook until slightly thickened about two minutes.

Steps:

  • 1. In a small bowl, whisk the broth with the soy sauce, mirin and cornstarch slurry. 2. Heat wok until very hot about three minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stirfry until fragrant, about 20 seconds. 3. Add the onion and shiitake slices and stirfry until they are slightly browned and tender, about three minutes. 4. Add the sliced bok choy and cook until leaves are wilted and stems are Chris tender, about two minutes. 5. Add to the shrimp and stirfry until they are pink and nearly cooked, about three minutes. 6. Stir the sauce and stir in the walk and cook until slightly thickened about two minutes.

SHRIMP AND BOK CHOY STIR-FRY



SHRIMP AND BOK CHOY STIR-FRY image

Categories     Shellfish     Stir-Fry     Low Sodium     Dinner     Fall

Yield 4

Number Of Ingredients 8

1/4 c. Zesty Italian Dressing
1 t. grated gingerroot
2 t. sugar
1 T. oil
1 red pepper, cut into strips
1/2 onion, sliced
1/2 baby bok choy, cut into 1 inch pieces
3/4 lb. uncooked deveined peeled medium shrimp

Steps:

  • 1. Mix first 3 ingredients until blended. 2. Heat oil in large skillet on med-high heat. Add peppers and onions; stir-fry 2 min. Add bok choy; stir-fry 1 min. Transfer to bowl; cover to keep warm. 3. Add 1 T. dressing mixture and shrimp to skillet; stir-fry 2 min. Add vegetables and remaining dressing mixture; stir-fry 1-2 min. or unitl shrimp turn pink and vegetables are heated through.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you save time and ensure that your stir-fry is cooked evenly.
  • Use a hot wok or large skillet: This will help to create a nice sear on the shrimp and vegetables. If your pan is not hot enough, the ingredients will steam instead of fry.
  • Don't overcrowd the pan: If you add too many ingredients to the pan at once, they will not cook evenly. Cook the shrimp and vegetables in batches if necessary.
  • Stir-fry in small batches: This will help to prevent the ingredients from becoming overcooked and soggy.
  • Use a light touch when stirring: Don't over-stir the ingredients, or they will become mushy. A gentle toss is all that is needed.
  • Add the sauce at the end: This will help to prevent the sauce from burning. Bring the sauce to a simmer in a separate pan before adding it to the stir-fry.
  • Serve immediately: Stir-fries are best served hot and fresh. Once they have cooled, they will become less flavorful and may become soggy.

Conclusion:

Shrimp and bok choy stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be customized to your liking. Whether you like your stir-fry spicy, sweet, or savory, there is a recipe in this article that will suit your taste. So next time you are looking for a healthy and flavorful meal, give shrimp and bok choy stir-fry a try!

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