Imagine the crispy bok choy stems perfectly cradling plump, tender shrimp, all infused with a rich garlic flavor. Today, I will guide you on how to achieve a delightful shrimp and bok choy stir-fry in just 15 minutes, ensuring perfection every time.
About This Combination
Allow me to introduce a captivating Chinese concept known as 鲜 (xiān). This term embodies the essence of umami, a core principle in Chinese culinary philosophy. The character xiān is a poetic blend of two radicals, each revealing a deeper meaning:
- 鱼 (yú) – “Fish”: This radical signifies the natural umami found in seafood, highlighting the oceanic depth present in ingredients like shrimp, scallops, or seaweed. In this recipe, we focus on shrimp.
- 羊 (yáng) – “Lamb”: The second radical represents the savory-sweet notes found in meats, mushrooms, and vegetables, symbolizing the richness of land-based ingredients. Here, we incorporate bok choy from the earth.
Shrimp is a quintessential ingredient for delivering umami flavor. When paired with bok choy and seasoned with oyster sauce, this combination beautifully marries the land and sea.
Bok Choy
No vegetable is as versatile in Chinese kitchens as bok choy (小白菜). I utilize it in various dishes, from everyday meals to special recipes. You can typically find two varieties in markets: baby bok choy and the standard version. For sautés and soups, I prefer baby bok choy, while the larger variety is ideal for stir-fries like this one or for making fermented bok choy.
How to Make Shrimp and Bok Choy Stir Fry
The first step in creating this quick stir-fry is to marinate the shrimp for a foundational flavor. In this recipe, I also incorporate a small amount of starch to ensure the shrimp remains tender after cooking.
How to Marinate the Shrimp
In a bowl, combine shrimp with ½ teaspoon of salt, pepper, 1 teaspoon of cooking wine, and 1 teaspoon of cornstarch. Set aside for 10 minutes.
You can use either fresh or frozen shrimp. If using fresh shrimp, slice along the back with a paring knife to remove the dark intestinal vein and peel off the shell.
For frozen shrimp, soak them in salty water for about 10 minutes to restore their plump texture. Be sure to drain them before proceeding to the next step.
Fry It Up
Now, let’s dive into the stir-frying process. If using a traditional Chinese wok, heat it over high heat until it begins to smoke. Add 1 tablespoon of oil and swirl to coat the surface.
Spread the shrimp in a single layer and let them sit for about 10 seconds. Then, quickly fry until the shrimp changes color. Remove them immediately; they don’t need to be fully cooked, as they will continue cooking with the bok choy.
Using the same wok or pan, add a bit more oil and introduce minced garlic when the oil is still cool. Fry for about 10 seconds until fragrant.
Add the bok choy stems first, followed by the leaves after 10 seconds. Stir in the oyster sauce, mix well, and fry until the bok choy softens.
Finally, add the shrimp along with a pinch of salt. Mix everything thoroughly.
To finish, drizzle some sesame oil for a vibrant touch. Coating the stir-fry with a small amount of oil is a classic Chinese technique that gives your dish a beautiful shine.
Your plump shrimp and crispy bok choy stir-fry is now ready! Serve it simply with steamed rice or noodles.
What to Serve With
This dish pairs wonderfully with nearly any meal, as it is savory, delicious, and healthy. I enjoy serving this stir-fry alongside steamed rice and a light Chinese soup. Another delightful combination is with various types of fried rice and a cup of milk tea for a refreshing summer treat.
