Simple Shrimp and Bok Choy Stir-Fry
How to Make Delicious Shrimp and Bok Choy Stir-Fry with Oyster Sauce
This recipe uses convenient cocktail shrimp, which require no extra preparation, stir-fried with vibrant bok choy. It’s perfect for serving guests or as a delightful appetizer. Learn how to make this fantastic shrimp and bok choy stir-fry!
Main Ingredients- 100g frozen cocktail shrimp, thawed
- 200g bok choy
- 1/3 white part of a leek
Oyster Sauce Seasoning- 1 Tbsp oyster sauce
- 1/2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sesame oil
- Pinch of black pepper
- A little sesame seeds
Thickener (Optional)- 1 Tbsp cornstarch
- 3 Tbsp water
- 1 Tbsp oyster sauce
- 1/2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking oil
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sesame oil
- Pinch of black pepper
- A little sesame seeds
Thickener (Optional)- 1 Tbsp cornstarch
- 3 Tbsp water
Cooking Instructions
Step 1
Thaw the frozen cocktail shrimp by refrigerating them overnight or by soaking them in cold water. Once thawed, rinse them thoroughly under running water to remove any impurities. Pat them completely dry with paper towels. This step ensures the stir-fry won’t be watery and maintains a clean flavor.
Step 2
To keep the bok choy fresh and appealing, trim the tough base. Peel off any wilted outer leaves. Gently separate the leaves from the base, starting near the root.
Step 3
If the leaves are still too large, cut the thicker, root-end parts into 2 to 4 pieces for easier eating. Wash the prepared bok choy thoroughly under running water, then drain well in a colander. Excess water can make the stir-fry soggy.
Step 4
Thinly slice the white part of the leek diagonally. This will add a fragrant aroma and a beautiful visual element to the dish.
Step 5
In a small bowl, whisk together 1 Tbsp of cornstarch and 3 Tbsp of water until smooth. This cornstarch slurry will be used at the end to thicken the sauce, helping it cling beautifully to the ingredients.
Step 6
In another small bowl, combine 1 Tbsp oyster sauce, 1/2 Tbsp soy sauce, and 1 Tbsp oligosaccharide (or corn syrup). Mix well to create the delicious oyster sauce seasoning. Having the sauce pre-mixed makes the cooking process much smoother.
Step 7
Heat 1 Tbsp of cooking oil in a wok or large skillet over medium-low heat. Add minced garlic (if using) and stir-fry until fragrant, being careful not to burn it. The aroma of the garlic should start to rise.
Step 8
Once the garlic is fragrant, add the thawed and dried cocktail shrimp. Pour in 1 Tbsp of cooking wine (like mirin) to help eliminate any gamey odors. Stir-fry the shrimp over medium heat until they turn pink and are just cooked through. Be careful not to overcook them, as they can become tough.
Step 9
When the shrimp are almost cooked, add the prepared bok choy and the pre-mixed oyster sauce seasoning to the pan. Turn the heat up to high and stir-fry quickly, tossing constantly to coat everything evenly. Stir-frying over high heat for a short time helps keep the bok choy crisp.
Step 10
As soon as the bok choy begins to wilt slightly and turn translucent, add the sliced leek. Continue to stir-fry quickly for another 10-20 seconds, just enough to incorporate the leek’s flavor without making it mushy.
Step 11
Reduce the heat to medium-low. Gradually add the cornstarch slurry, 1 Tbsp at a time, while stirring continuously. Add enough slurry to reach your desired sauce consistency. Avoid adding all the slurry at once, as it might make the sauce too thick or clumpy.
Step 12
Once the sauce has thickened to your liking, turn off the heat. Drizzle in 1 Tbsp of sesame oil for a nutty aroma and sprinkle with black pepper to taste. This adds the final layer of flavor.
Step 13
Transfer the finished shrimp and bok choy stir-fry to a serving plate. Garnish with a sprinkle of sesame seeds for a lovely finish. Your delicious and beautiful Shrimp and Bok Choy Stir-Fry is ready to enjoy!
