Simple Garlic Ginger Shrimp Stir Fry with Baby Bok Choy

Here's a recipe that's perfect for nights when you want to stay in and enjoy a cozy evening with your loved ones. This garlic ginger shrimp stir fry is easy to make and even quicker than ordering takeout. In fact, it's faster than heating up a frozen dinner! What's more, it's bursting with delicious flavor and a touch of spice, if you choose to add Thai peppers. However, the peppers are optional, and the dish is still amazing without them. So, skip the takeout and give this recipe a try for a satisfying meal at home.

Bok Choy

We recently discovered Baby Bok Choy and have become obsessed with this amazing vegetable. Our local Asian store sells these wonderful tiny vegetables that taste almost like candy. They are just so darn good! In N.E. Ohio, we usually only find the large Bok Choy, which is also good but not as delicious as the small ones.

We decided to try a new recipe using Baby Bok Choy and Broccolini/Broccoli to reimagine my original shrimp air fryer dish with snow peas. The result was fantastic, and the addition of the vegetables made it even better.

Prepare your shrimp stir fry in Advance

When it comes to cooking dinner, we always gather all the ingredients we need before we begin. This has been a game-changer for us because it reduces stress in the kitchen, speeds up the cooking process, and helps us avoid any mishaps or running out of an important ingredient mid-cooking. Trust me, I've learned this the hard way before!

One thing I love about cooking Asian cuisine is that it often involves a variety of veggies, seasonings, and sauces, and the cooking time is usually pretty quick, usually under 15 minutes. By preparing everything ahead of time, we can have dinner on the table in no time. Pretty cool, right?

Serve with your favorite rice

Remember to begin cooking the rice before starting the stir fry to avoid any delays. Once, we forgot to do this and had to wait for the rice cooker to finish, which was not easy. As the cook, you can always taste-test the shrimp and bok choy to ensure they have the right seasoning. This dish goes well with plain white rice, sushi rice, or even cauliflower rice. While I prefer sushi rice for its stickiness, we often opt for cauliflower rice when trying to save calories.

How to make a Shrimp Stir Fry??????

This recipe is quick to cook once you begin making the stir fry, but it requires some preparation beforehand. Begin by removing the shells and veins from the shrimp. To remove any excess water, we recommend dabbing the shrimp with paper towels.

Wash and slice the veggies. Bok Choy and Snow Peas work great in this recipe. We also threw in some Broccolini the last time we made it. Don't be afraid to experiment and try out your own favorite veggie combination in this dish. We'd love to see what you come up with! So have fun with it.

To prepare the ingredients, chop the garlic and ginger. It's convenient to use frozen chopped ginger from the freezer. Rinse the Thai peppers and remove their tops. Keep in mind that Thai peppers are optional and should only be used if you desire some spice in your recipe.

TIP: Preparing ginger can be time-consuming, but we have found a helpful method. First, wash the ginger and remove most of its outer layer, but there is no need to remove it completely. Next, cut the ginger into large chunks and place them in a food processor. Finally, freeze the ginger so that it is readily available whenever needed.

To prepare the sauce, measure it out and transfer it to a small bowl or measuring cup. Combine Chicken Stock, Oyster Sauce, Dry Sherry, and Cornstarch and mix them well.

To begin making the stir fry, heat up some olive oil and then add in the garlic and ginger. Saute the mixture for a minute or two until it becomes hot and the ginger and garlic start to emit their fragrant aromas.

To prepare the dish, start by adding the vegetables such as bok choy, broccoli, snow peas, and Thai peppers to the pan. Saute them for about 2 to 5 minutes until they turn bright green.

Once the veggies turn bright green, add the shrimp. Stir-fry until the shrimp are fully cooked, which typically takes 3 to 5 minutes depending on their size. You'll know the shrimp are done when the meat is firm and the inside is white while the outside is pink. This step is quick!

Once the shrimp are cooked, add the sauce mixture to the dish. Before adding it, make sure to stir the sauce well as the cornstarch tends to settle at the bottom. By stirring it beforehand, the sauce will thicken properly when added to the shrimp and veggies. Bring the sauce to a boil and cook for approximately 3 minutes until it thickens.

Serve with rice and ENJOY!!!!

Shrimp Stir Fry Tips:

1. To ensure a stress-free cooking experience, prepare all ingredients beforehand for the shrimp stir fry. For those experiencing a fishy or shrimpy odor from the shrimp, there's a helpful blog post that outlines easy steps to eliminate the smell.
2. For a quick and effortless dinner, chop the vegetables in advance, clean the shrimp, and measure the sauce mixture earlier in the day or the day before. Keep everything in sealed containers and store in the refrigerator.
3. Ginger can be a challenging ingredient to prepare, but there's a simple solution. Upon purchase, peel most of the ginger, cut it into pieces, and chop it in a food processor. Then, place it in a Ziploc bag and store it in the freezer. Using a freezer bag will keep the ginger fresh for up to six months.

A few of the other stir fry recipes we love to make are General Tso's Chicken, General Tso's Shrimp, Kung Pao Chicken, Kung Pao Shrimp, Beef and Broccoli, Garlic noodles Shrimp and Scallops, Garlic green beans, and Sauteed Broccoli and Garlic.