Restaurant Style Shrimp and Bok Choy Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is often gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, and canola oil is more budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, while tofu provides a plant-based protein.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is less expensive.

Slice the Shanghai bok choy in half, removing some leaves and keeping the smaller ones.

Give the bok choy a quick rinse and set aside.

Finely chop the ginger and garlic.

Remove the tails from the jumbo shrimp and butterfly them.

Bring water to a boil for blanching the bok choy.

In a bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, and about 1/4 teaspoon cornstarch; mix well.

Heat vegetable oil in a skillet over medium heat.

Add chopped green onion, garlic, red bell pepper, and ginger to the skillet; sauté until fragrant.

Add the butterflied shrimp to the skillet and cook until almost ready.

Blanch the bok choy in boiling water for 30 seconds, adding a tiny bit of oil to the water to keep it crisp.

Drain the bok choy well and mix it with the shrimp and sautéed vegetables in the skillet.

Add the sauce mixture to the skillet when the shrimp is almost cooked through; mix everything together.

Sprinkle red pepper flakes over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens