• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Cookbooks
    • The Classic Slow Cooker
    • The Cupboard To Table Cookbook
  • Recipe Box
  • About Me
    • Media/PR
    • Contact
    • Privacy
Home » Seafood » Shrimp with Bok Choy

Shrimp with Bok Choy

July 9, 2013 by Judith Hanneman

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Gastrolux Shrimp with Bok Choi
Shrimp with Bok Choi

Indescribably delicious and healthy too!

This is a recipe I developed for the Gastrolux® folks.

It shouldn’t come as a surprise to readers here that I’m into Asian cooking…so I was MORE than happy to test their FANTASTIC wok and come up with some dishes for them.

You can easily substitute chicken for the shrimp here and it would be just as good–and another dish too!

Shrimp with Bok Choi

  • 1 lbs large shrimp, peeled and de-veined
  • 1 large onion, quartered
  • 2 cloves garlic, crushed
  • 4 cups bok choi, sliced 
  • 1 tbs oil
  • sauce:
  • 1 1/2 cups rich chicken stock
  • 2 tbs dry sherry
  • 1/2 tsp dark sesame oil
  • 1/2 tsp grated ginger
  • 1 tbs soy sauce
  • thickener:
  • 2 tbs cornstarch
  • 1/4 cup water

Mix all sauce ingredients in a small bowl; set aside.  Mix thickener ingredients in a small glass; set aside.


Heat Gastrolux® wok over medium heat.


Add oil and heat until oil shimmers.  Add garlic, onion and bok choi and stir with non-metal utensil constantly for 2 minutes.


Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil.  Boil 2 minutes.  


Stir the cornstarch and water again to blend.  Add to the wok and stir constantly until mixture bubbles.  Reduce heat and cook for 2 minutes.  Serve immediately over rice.


Serves 4

Gastrolux Shrimp with Bok Choi
Shrimp with Bok Choi
Pin
Share
Tweet
Share

More from The Midnight Baker!

Filed Under: Seafood Tagged With: 30-minute meals, asian cuisine, Gastrolux, Gastrolux wok, healthy dinners, quick asian dinners, shrimp, stir fry

Previous Post: « Pinning to Pinterest Made Easier
Next Post: Mixed Berry Smoothie Pops »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2020. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. dawn says

    March 12, 2014 at 11:22 pm

    This shrimp and bok choy recipe looks to be delicious! I've never cooked with bok choy before. What parts do you use? The stalks and the leaves. How about the flower kind of thing in the middle?

  2. Judith Hanneman says

    March 12, 2014 at 11:33 pm

    Hi Dawn–all parts are edible, but in most of my stir fries, I use the white stalk portion with just some of the green leaves like in this dish. But if you wanted to make a quickie wonton soup, that's where you'd use the greens.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

“Must Try” Recipes

Bacon Cheeseburger Meatloaf

This beef stew is a big dish of comfort. A copycat recipe from the famous Cracker Barrel restaurant.

Copycat Cracker Barrel Beef Stew

Slow Cooker Rustic Meat Spaghetti Sauce

Slow Cooker Rustic Meat Spaghetti Sauce

Chicken Lazone

Chicken Lazone

Follow by Email

Subscriber exclusive: e-cookbook with subscription*

*Link to download will be in your confirmation email.

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2019 • BAKEATMIDNITE.COM • PRIVACY POLICY