One of the best looking pieces of produce in our first CSA box was a gorgeous head of bok choy. Usually bok choy ends up playing second fiddle in my cooking, but I knew I really wanted to showcase this great ingredient. I came up with an easy stir fry using items I had on hand, including frozen shrimp and some tasty mushrooms. I was really impressed with the simplicity of the dish. In fact, I would barely change a thing next time around, and I can’t wait to make it again.
Shrimp and Bok Choy Stir Fry
Makes 2-3 entree portions
3/4 lb shrimp (25 count), deveined and shells removed
2 tbsp dry sherry or sake
1 tbsp plus 2 tsp corn starch
1 tsp plus 1 tbsp soy sauce
1 large head of bok choy
6 oz sliced white or shitake mushrooms, sliced
1 tbsp ginger, minced
2 cloves garlic, minced
1/4 cup chicken stock
2 tbsp mirin
1/2 tsp sugar
2 tbsp vegetable oil
In a medium bowl, whisk together the sherry, 1 tbsp cornstarch and 1 tsp soy sauce. Add the shrimp and toss to coat evenly. Set aside. In another small bowl, combine the chicken broth, mirin, sugar, the additional 1 tbsp of soy sauce and 2 tsp cornstarch and set aside.
The most important step of stir-frying is the prep work. Since the cooking happens so quickly, everything must be ready to hit the pan before you begin. Wash and prep your bok choy. I like to slice the thick white stems on the bias, and then roll up and do a large, rough chiffonade of the green leaves. Be sure to keep these separate, as they’ll hit the pan at a different time.
When everything is ready, heat your wok over the highest heat your stove top can get. When the pan is screaming hot, add 1 tbsp of the vegetable oil. Start by adding the aromatics, in this case the ginger and the garlic. Stir for only 15 seconds, as the garlic can burn quickly, then add the shrimp. Keep the shrimp moving around the pan, and when they’re still slightly translucent, about 1-2 minutes, pull them out of the pan and set aside. They’re not fully cooked through, but that’s what you’re looking for, just like in the pic below.
Allow your pan to come back to heat, then add the remaining tbsp of vegetable oil. Toss in the white bok choy stems and the mushrooms. Stir fry for about 3 minutes until the edges of the bok choy become translucent and the mushrooms soften, then add the green leaves of the bok choy and cook an additional 2 minutes.
When the greens have slightly wilted, return the shrimp to the pan. Add the broth mixture. Continue to move the ingredients around the pan until the shrimp is fully cooked and the sauce begins to thicken slightly, about 2 minutes.
Serve alongside steamed white rice and dig in!! Enjoy, my fellow foodies!