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Shrimp with Bok Choi

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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!

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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
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Comments

  1. 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. 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.