Shrimp With Bok Choy

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #22123

December 14, 2015



"We enjoyed this dish with rice. The recipe calls for baby bok choy which I couldn't find so I used regular bok choy cut up. Recipe source: Bon Appetit (December 2005)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (874.1 g)
  • Calories 415.5
  • Total Fat - 10 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 221.6 mg
  • Sodium - 1494.3 mg
  • Total Carbohydrate - 70 g
  • Dietary Fiber - 19.7 g
  • Sugars - 20.2 g
  • Protein - 34.2 g
  • Calcium - 343.8 mg
  • Iron - 6.1 mg
  • Vitamin C - 348 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Cover a large skillet (or wok) with 1/2 inch water and add the bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat for 5 minutes or until bok choy is tender. Arrange the bok choy on the edge of a serving dish. Boil the liquid in the skillet until reduced to a glaze and pour over the bok choy.

Step 2

In a bowl mix the shrimp with the next 5 ingredients (-oyster sauce).

Step 3

Heat one tablespoon of the oil in the same skillet used previously over high heat. Add onions and ginger; saute one minute. Add shrimp mixture; toss and cook until shrimp is done 3-5 minutes. Using a slotted spoon transfer the mixture to the serving dish with the bok choy. Cook sauce until thickened and spoon sauce over the shrimp.

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.


  • Choose fresh shrimp that are plump and firm, not shriveled or discolored.
  • For the best flavor, use fresh tangerine peel instead of dried.

  • Instead of orange juice concentrate, use freshly squeezed orange juice. The benefit of this substitution is that it will provide a fresher, more vibrant flavor.
  • Instead of sweet chili sauce, use honey. The benefit of this substitution is that it will provide a sweeter flavor without being too spicy.

Tofu With Bok Choy Replace the shrimp with 2 cups of cubed firm tofu. Add the tofu to the skillet with the onions and ginger and sauté for 3 minutes. Add the orange juice concentrate, sweet chili sauce, tangerine peel, white vinegar, and oyster sauce. Cook for an additional 3 minutes or until the tofu is heated through.



Coconut Rice - This fragrant side dish is the perfect accompaniment to the Shrimp with Bok Choy. The subtle sweetness of the coconut pairs nicely with the savory flavors of the shrimp and bok choy, creating a balanced and delicious meal.


Spicy Garlic Tofu: This flavorful dish is a perfect complement to the Coconut Rice and Shrimp with Bok Choy. The spicy garlic tofu provides a contrast to the mild, sweet flavors of the coconut rice, while the bok choy adds a hint of freshness to the meal. Together, these dishes create a delicious and balanced meal.




FAQ

Q: What type of bok choy should I use for this recipe?

A: You can use either baby bok choy or regular bok choy, cut into halves.



Q: How do I store bok choy?

A: To store bok choy, wrap it in a damp paper towel or cloth and store in a plastic bag in the refrigerator. Use within 3-4 days for best results.

1 Reviews

MsPia

This is a delicious dish. I scaled it to one portion and I really wish I had leftovers. You are done cooking it in a flash. Next time I will blanch the tangerine strips. Even though I took all the white skin off, they were a tad bitter.

5.0

review by:
(18 Feb 2024)

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Fun facts:

This Shrimp With Bok Choy recipe is a great example of Asian fusion cuisine, combining Chinese and Thai flavors. The orange juice concentrate, sweet chili sauce, and tangerine peel in the recipe give it a unique and delicious flavor.

The recipe is inspired by the famous Chinese dish, General Tso's Chicken. General Tso's Chicken is believed to have been invented in the 1950s by Peng Chang-kuei, a renowned chef from Hunan, China. It quickly became popular in the United States and is now a staple in Chinese-American restaurants.