Shrimp and bok choy

 Shrimp and bok choy is a classic, healthy, and incredibly quick combination. Here are a few delicious ways to prepare it, from a simple stir-fry to a comforting soup.

1. Garlic Ginger Shrimp & Bok Choy Stir-Fry

This is the fastest and most popular method, perfect for a weeknight dinner.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined

• 2 heads baby bok choy (or 1 large head)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp neutral oil (like avocado or canola)

• 2 tbsp soy sauce (or tamari)

• 1 tbsp oyster sauce (optional, for depth)

• 1 tsp sesame oil

• 1 tsp cornstarch

• 2 tbsp water or broth

• Red pepper flakes (optional, for heat)

• Toasted sesame seeds and sliced green onion for garnish

Instructions:

1. Prep: Pat shrimp dry. Cut the bok choy: slice the leafy greens from the white stalks. Chop the stalks into 1-inch pieces and keep the leaves separate.

2. Sauce: Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water in a small bowl.

3. Cook Aromatics: Heat neutral oil in a large wok or skillet over medium-high heat. Add the garlic and ginger, stir for 30 seconds until fragrant.

4. Cook Shrimp: Add shrimp in a single layer. Cook for 1-2 minutes per side until just pink and opaque. Remove shrimp from the skillet and set aside.

5. Cook Bok Choy: Add the chopped bok choy stalks to the skillet. Stir-fry for 2-3 minutes until they begin to soften. Add the leafy greens and stir-fry for another 1-2 minutes until wilted.

6. Combine: Return the shrimp to the skillet. Pour the sauce over everything. Toss and cook for another 1-2 minutes until the sauce thickens and coats everything.

7. Serve: Garnish with toasted sesame seeds and green onions. Serve immediately over steamed rice or noodles.

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2. Steamed Shrimp & Bok Choy with Soy-Ginger Drizzle

A light and healthy preparation that lets the natural flavors shine.

Ingredients:

• 1 lb large shrimp

• 2 heads baby bok choy, halved lengthwise

• For the Drizzle:

  • 3 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp fresh ginger, grated

  • 1 tsp honey or sugar

  • 1 green onion, thinly sliced

  • 1 tsp sesame oil

Instructions:

1. Arrange bok choy halves and shrimp in a single layer on a heatproof plate that fits inside your steamer.

2. Set up a steamer over boiling water. Place the plate inside, cover, and steam for 5-8 minutes, or until the shrimp are pink and cooked through and the bok choy is tender.

3. While steaming, whisk all the drizzle ingredients together.

4. Carefully remove the plate from the steamer. Pour the drizzle over the shrimp and bok choy. Serve immediately.

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3. Miso-Glazed Shrimp with Bok Choy

A richer, umami-packed version.

Ingredients:

• 1 lb shrimp

• 2 heads bok choy, quartered

• 2 tbsp white miso paste

• 1 tbsp mirin

• 1 tbsp honey

• 1 tbsp rice vinegar

• 1 tbsp neutral oil

Instructions:

1. Whisk miso, mirin, honey, and vinegar to form a glaze.

2. Toss shrimp in half of the glaze.

3. Heat oil in an oven-proof skillet over medium-high. Sear shrimp for 1 min per side, then remove.

4. Add bok choy to the skillet, cut-side down, and sear for 2 minutes.

5. Return shrimp to the skillet, brush with remaining glaze. Transfer the whole skillet to a 400°F (200°C) oven for 5-7 minutes, until cooked through.

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Key Tips for Success:

• Don’t Overcook the Shrimp: Shrimp cook very quickly and become rubbery if overdone. They are perfect when they form a loose “C” shape.

• Prep the Bok Choy: Wash it thoroughly, as grit often hides in the stalks. Always cook the tougher stalks first before adding the delicate leaves.

• Dry the Shrimp: Patting the shrimp dry with a paper towel before cooking ensures they sear instead of steam.

• Customize: Add other veggies like sliced bell peppers, mushrooms, or snap peas. A squeeze of fresh lime juice at the end brightens everything up.

Enjoy your delicious and healthy meal