Shrimp And Bok Choy Stir Fry Recipes
BOK CHOY STIR-FRY
This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)
Provided by Manda
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan over medium heat.
- Add garlic, ginger, black pepper, and bok choy.
- Stir fry about 3 min.
- In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
- Whisk well.
- Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
- Serve hot.
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
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
TERIYAKI SHRIMP AND VEGETABLE STIR-FRY
Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.
Provided by Marcia
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
- Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
- Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
- Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 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.
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
SHRIMP AND BOK CHOY STIR FRY
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
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.
More about "shrimp and bok choy stir fry recipes"
STIR-FRY BOK CHOY AND SHRIMP – EAT WELL
From canolaeatwell.com
Servings 4Estimated Reading Time 50 secs
TERIYAKI SHRIMP AND BOK CHOY STIR FRY RECIPE - TODD …
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.
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.
SPICY BEEF WITH SHRIMP & BOK CHOY - RECIPE DETAILS
From fatsecret.com
4/5 (5)Total Time 35 minsCategory Main Dishes, LunchCalories 263 per serving
- Whisk rice wine, dark soy sauce and cornstarch in a small bowl until the cornstarch is dissolved
- 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.
BOK CHOY, SHRIMP AND SALMON STIR FRY - ANG SARAP
From angsarap.net
Reviews 1Servings 4Cuisine Free StyleCategory Main Course
- Heat wok with its specialised range, add oil then once oil is smoking and wok is really hot stir fry salmon and prawns for 30 – 45 seconds or until cooked. Remove seafood from wok then set aside.
COCONUT CURRIED SHRIMP WITH BOK CHOY | RECIPES | WW USA
From weightwatchers.com
Cuisine AsianTotal Time 29 minsServings 4
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp peanut oil, add ginger, and stir-fry 10 seconds or until fragrant. Push ginger to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger, until shrimp is lightly browned but not cooked through. Add curry powder and stir-fry 10 seconds or until just combined.
- Swirl in remaining 1 Tbsp oil, add bok choy, sprinkle on salt, and stir-fry 30 seconds or until bok choy begins to turn bright green. Restir coconut mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp. Yields 1 1/2 cups per serving.
SHRIMP, BOK CHOY, & ZUCCHINI STIR FRY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 173 per serving
- Sauce ... Add the soy and oyster sauce, broth, and corn starch to a measuring cup; and, mix to combine; then, set to the side.
- Shrimp ... If using frozen shrimp; make sure to thaw them in the refrigerator, in a colander, over a bowl covered. This way, they are not thawing in water. Once the shrimp are thawed, remove from the refrigerator; and, set on the counter to take the chill off. This goes for fresh shrimp too. You don't want to cook with cold seafood. Let the shrimp rest a good 15-20 minutes on the counter. Pat dry; then, season with salt and pepper.
- Add half of both oils to a wok or deep saute pan (non-stick preferred); and, bring to high heat. Add the shrimp, and saute until they have a nice sear on both sides. Once the shrimp are just turning pink and starting to curl; transfer to a plate - this only takes a couple of minutes. You will finish them at the end of the stir fry.
- Vegetables ... Add the remaining oil and turn down the heat to medium high. Then, add the onion, bok choy, and red pepper flakes; and, cook 3-4 minutes. Next, add the zucchini, 1/2 of the scallions, ginger, and garlic; and saute another couple of minutes, stirring often, until all the vegetables are tender (another 2-3 minutes). I like the vegetables crisp tender in this dish.
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.
SHRIMP-AND-BOK CHOY STIR-FRY WITH CRISPY NOODLES RECIPE ...
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.
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.
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 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.
SPICY BEEF WITH SHRIMP & BOK CHOY RECIPE | EATINGWELL
From eatingwell.com
4.4/5 (16)Total Time 25 minsCategory Healthy Beef RecipesCalories 198 per serving
- 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.
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.
SHRIMP STIR-FRY RECIPE WITH CHINESE GREENS
From thespruceeats.com
4.3/5 (35)Total Time 26 minsCategory Dinner, EntreeCalories 221 per serving
SHRIMP AND BOK CHOY STIR-FRY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 595 per serving
SAUCY SHRIMP AND NOODLE STIR-FRY RECIPE | REAL SIMPLE
From realsimple.com
5/5 (1)Calories 479 per servingTotal Time 20 mins
5-INGREDIENT BOK CHOY SHRIMP STIR FRY {EASY WEEKNIGHT ...
From nourishmovelove.com
Estimated Reading Time 3 mins
BABY BOK CHOY WITH SHRIMP (COOKED IN 8 MINUTES!) - RASA ...
From rasamalaysia.com
4.5/5 (29)Total Time 10 minsCategory Chinese RecipesCalories 45 per serving
SHRIMP CASHEW STIR FRY RECIPE - ALL INFORMATION ABOUT ...
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RECIPE - SPICY SHRIMP AND SNOW PEA STIR-FRY
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