Garlic Ginger Shrimp Stir Fry with Bok Choy

4.71 from 17 votes

Garlic Ginger Shrimp Stir Fry with Bok Choy

This delicious stir fry featuring shrimp and vegetables is quicker than ordering takeout! The shrimp pairs perfectly with the crispy snow peas, broccoli, and baby bok choy.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Main Dish

Cuisine: Chinese

Keyword: Bok Choy, Shrimp

Servings: Servings

Calories: 220kcal

Author: Belly Laugh Living

Ingredients

Sauce

1 ½ Cups Chicken stock
3 Tablespoons Oyster Sauce
3 Tablespoons Dry Sherry
1 Tablespoon Cornstarch
2 teaspoons Sesame Oil

Stir Fry

½ Tablespoon Olive Oil
3 Cloves Garlic finely chopped
1 Tablespoon Fresh Ginger finely grated
½ teaspoon Sea Salt
8 Ounces Baby Bok Choy
8 Ounces Broccoli (Optional)
6 Ounces Snow Peas
1 Pound Shrimp
8 Thai Peppers (Optional)

Instructions

Sauce, prep shrimp, and veggies

To make the sauce, combine chicken stock, oyster sauce, dry sherry, sesame oil, and cornstarch.
1 ½ Cups Chicken stock, 3 Tablespoons Oyster Sauce, 3 Tablespoons Dry Sherry, 1 Tablespoon Cornstarch, 2 teaspoons Sesame Oil
Prepare the shrimp by removing the shell and deveining them.
1 Pound Shrimp
Cut baby bok choy into bite-size pieces.
8 Ounces Baby Bok Choy
Please cut the broccoli into small, bite-sized pieces.
8 Ounces Broccoli

Stir Fry

To prepare the pan, pour half a tablespoon of olive oil and swirl it around until the entire surface is coated. Heat the oil before proceeding.
½ Tablespoon Olive Oil
Once the oil is heated up, toss in the garlic and ginger and stir fry for around 10-15 seconds.
3 Cloves Garlic, 1 Tablespoon Fresh Ginger
Start by adding salt, bok choy, broccoli, and snow peas to the garlic and ginger. Stir fry the mixture over medium heat for about two to three minutes until the vegetables turn a bright green color.
½ teaspoon Sea Salt, 8 Ounces Baby Bok Choy, 6 Ounces Snow Peas, 8 Ounces Broccoli
This step is entirely optional. If you desire a spicy flavor, add Thai peppers to the dish.
8 Thai Peppers
Add the shrimp to the pan and continue to stir fry until they are fully cooked.
1 Pound Shrimp
Make sure to stir the sauce well to ensure that the cornstarch is evenly mixed in. This is crucial for achieving a smooth sauce that thickens properly.
1 ½ Cups Chicken stock, 3 Tablespoons Oyster Sauce, 3 Tablespoons Dry Sherry, 1 Tablespoon Cornstarch, 2 teaspoons Sesame Oil
Add the sauce to the pan containing the shrimp, bok choy, broccoli, and snow peas. Keep stirring until the sauce starts boiling and thickens, which should take around 2 to 3 minutes.
Serve immediately over either rice or cauliflower rice.

Nutrition