Shrimp, Bok Choy, & Zucchini Stir Fry

5+m
Prep Time
10-12m
Cook Time
15m
Ready In


"Super easy and super quick. I usually serve this with a small side of rice noodles tossed with soy and sesame oil; but, you could also use some plain rice as well. It literally takes no time; so, make sure you have everything ready. Now, I cook a fair amount of stir fry dishes; so, most of the ingredients are always in my pantry. But, all these are available in 'almost' every grocery store these days. And, you will be surprised how often you will use them. Sesame oil, ginger, and oyster sauce The oyster sauce is optional; but, I highly recommend using it. Also ... this is not a 'saucy' sauce; so, don't expect that; but, it is packed full of flavor."

Original is 4 servings
  • FOR SHRIMP
  • FOR VEGETABLES
  • FOR SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (448.5 g)
  • Calories 173.4
  • Total Fat - 10.7 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 10.2 mg
  • Sodium - 1501.7 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 3.6 g
  • Sugars - 4 g
  • Protein - 7.6 g
  • Calcium - 268.1 mg
  • Iron - 3.4 mg
  • Vitamin C - 75.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Sauce ... Add the soy and oyster sauce, broth, and corn starch to a measuring cup; and, mix to combine; then, set to the side.

Step 2

Shrimp ... If using frozen shrimp; make sure to thaw them in the refrigerator, in a colander, over a bowl covered. This way, they are not thawing in water. Once the shrimp are thawed, remove from the refrigerator; and, set on the counter to take the chill off. This goes for fresh shrimp too. You don't want to cook with cold seafood. Let the shrimp rest a good 15-20 minutes on the counter. Pat dry; then, season with salt and pepper.

Step 3

Add half of both oils to a wok or deep saute pan (non-stick preferred); and, bring to high heat. Add the shrimp, and saute until they have a nice sear on both sides. Once the shrimp are just turning pink and starting to curl; transfer to a plate - this only takes a couple of minutes. You will finish them at the end of the stir fry.

Step 4

Vegetables ... Add the remaining oil and turn down the heat to medium high. Then, add the onion, bok choy, and red pepper flakes; and, cook 3-4 minutes. Next, add the zucchini, 1/2 of the scallions, ginger, and garlic; and saute another couple of minutes, stirring often, until all the vegetables are tender (another 2-3 minutes). I like the vegetables crisp tender in this dish.

Step 5

Finish ... Add the sauce, and the shrimp back in; and, toss until everything is combined. Cook just a minute or two until everything is heated through.

Step 6

Serve and ENJOY! ... As mentioned above - I like to serve this over rice noodles tossed with sesame oil and soy; but, plain white rice is also very good. And, it is also just as good, served as is. But, don't forget to garnish with the remaining scallions. I always set the soy sauce on the table too; as, someone always likes extra. A fruit salad is the perfect side dish. Sometimes, I'll add mung bean sprouts to the dish as well, which is really nice.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, look for ones that are firm and smell slightly of the ocean.
  • When selecting bok choy, look for ones with bright green leaves and firm stalks.

  • For the shrimp, substitute chicken for a heartier dish. The benefit of this substitution is that it will provide more protein and a different flavor.
  • For the bok choy, substitute kale for a more nutrient-dense vegetable. The benefit of this substitution is that kale is high in fiber, iron, and calcium, making it a healthy choice.

Vegan Variation Replace the shrimp with 1/2 cup of diced extra-firm tofu and replace the chicken broth with vegetable broth. Omit the oyster sauce and replace with 1 tablespoon of tamari or coconut aminos.



Fruit Salad: A fresh and light fruit salad is the perfect accompaniment to this stir fry. The sweetness of the fruit will balance out the savory flavors of the stir fry. Plus, it's a great way to add some extra nutrition to your meal.


Veggie Fried Rice: This classic side dish pairs perfectly with the stir fry. The savory flavor of the fried rice complements the stir fry and the vegetables add a nice crunch. It's also a great way to get some extra veggies in your meal.




FAQ

Q: What type of oil should I use for this stir fry?

A: Vegetable oil and sesame oil are both used in this recipe. Vegetable oil is used for sautéing the shrimp and vegetables, while sesame oil is used for added flavor.



Q: How long do I need to stir fry this dish?

A: The stir fry should be cooked for about 5 minutes, or until the vegetables are tender and the shrimp is cooked through.

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Fun facts:

The oyster sauce used in this recipe was invented in 1888 by Lee Kum Sheung, a Cantonese chef from Guangdong, China.

Celebrity chef Gordon Ramsay is a fan of stir-fry dishes, and has said that he loves to make stir-fry dishes at home for his family.