Shrimp Stir Fry With Bok Choy, Mushrooms & Noodles
Recipe: #25708
February 26, 2017
Categories: Shrimp, Bok Choy, Mushrooms, Chinese, 5-Minute Prep, One-Pot Meal Sunday Dinner, Wok/Stir-Fry, Heart Healthy, Low Carbohydrate, No Eggs, Non-Dairy, more
"A super quick and easy stir fry dish. This isn't a saucy dish ... but a nice combination of flavors. And, it comes together in just minutes. And, all the ingredients can be found at any local grocery store. Just make sure to prep ahead; because, it cooks in just minutes. And, with the cellophane noodles; it, is a great 'low carb' dinner; but, full of flavor. I like to serve a cucumber or fruit salad on the side - mango salad would be delicious."
Original is 3-4 servings
Ingredients
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- FOR VEGETABLES AND SAUCE
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- Garnish (optional)
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Nutritional
- Serving Size: 1 (504.5 g)
- Calories 541.4
- Total Fat - 12.3 g
- Saturated Fat - 2 g
- Cholesterol - 299.4 mg
- Sodium - 3095.5 mg
- Total Carbohydrate - 65.8 g
- Dietary Fiber - 7.7 g
- Sugars - 4.1 g
- Protein - 43.2 g
- Calcium - 210 mg
- Iron - 4.8 mg
- Vitamin C - 67.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Shrimp ... First, fresh is always best; however, frozen shrimp also work just as well. If frozen; let it thaw in a colander over a bowl; covered well. You don't want it setting in water as it thaws. Once thawed - peel, devein, and remove the tails; and, set on the counter to take the chill off.
Step 2
Noodles ... Simple prepare the noodles according to package directions. I usually soak them in hot water, until tender (approximately 10 minutes); then, finish in the pan with the shrimp and vegetables. Make sure to drain the noodles well being adding to the stir fry. Just follow the directions on the package.
Step 3
Vegetables ... Prepare your bok choy, mushrooms, garlic, ginger, onion, and scallions; and, set to the side. Keep the mushrooms and scallions separate from the rest of the vegetables. They will be added at separate times.
Step 4
Shrimp ... After the shrimp have rested on the counter; season with salt and pepper on both sides. Now, I prefer my Wok; but, a large deep non-stick pan will work too. Use what you have. Add the oil to your pan; and, bring to high heat. Now, my older stainless wok, requires bit more oil than a more shallow non-stick pan. Just add enough to lightly coat the bottom.
Step 5
Add the shrimp; and, saute just a couple of minutes, stirring and flipping often. They will finish cooking the last couple of minutes with the vegetables and sauce; so, JUST until they begin to curl and turn pink. DO NOT over cook them. Transfer the shrimp to a plate or bowl off to the side.
Step 6
Veggies ... Add 1 teaspoon of the sesame oil; and, a bit more canola or vegetable oil - only if necessary, and the mushrooms. Saute 3 minutes, stirring often. Then, add the bok choy, onion, garlic, ginger, red pepper flakes; and, toss to combine. Continue to cook another 2 minutes; then, add the broth and soy sauce; and, toss to combine. Cook another 2 minutes, covered; just until the mushrooms and bok choy are tender - but, still slightly crisp. NOTE: the type of pan can really affect the cooking time.
Step 7
Finish ... Add the shrimp back in and, cook one more minute, just until the shrimp are fully cooked and heated through. Add the noodles, scallions, the remaining sesame oil; and toss until combined. Remove from heat, cover for 1 minute; and it's ready to serve.
Step 8
Serve and ENJOY! ... Add a fruit or cucumber salad on the side and enjoy. I always serve extra soy sauce on the table; and, you can even garnish the dish with sesame seeds if you want.
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.
- Look for large or extra-large shrimp for this recipe for the best texture and flavor.
- If you are unable to find cellophane noodles, any type of rice noodle can be substituted.
- Instead of peanut or canola oil, use extra-virgin olive oil. The benefit of this substitution is that extra-virgin olive oil is a healthier option than the other oils, as it is rich in antioxidants and monounsaturated fatty acids.
- Instead of shiitake mushrooms, use cremini mushrooms. The benefit of this substitution is that cremini mushrooms are more affordable and easier to find than shiitake mushrooms. Additionally, cremini mushrooms have a mild, earthy flavor that pairs well with the other ingredients in the stir fry.
Vegetarian Stir Fry Substitute the shrimp with firm tofu, cut into cubes. Increase the amount of mushrooms, bok choy, and onion. Add extra garlic and ginger for flavor. Use vegetable broth instead of seafood broth.
Mango Salad: This sweet and tangy salad is the perfect accompaniment to the Shrimp Stir Fry. The sweetness of the mango pairs perfectly with the savory flavors of the stir fry, and the crunch of the salad adds texture to the dish. Plus, it's a healthy, light side dish that's easy to prepare.
Fried Rice: This classic stir-fried rice dish is the perfect accompaniment to the Shrimp Stir Fry and Mango Salad. The savory flavors of the fried rice balance out the sweetness of the mango, and the crunchy texture of the vegetables adds another layer of texture to the meal. Plus, it's a quick and easy side dish that can be prepared in just minutes.
FAQ
Q: How long does it take to make this stir fry?
A: This stir fry comes together in just minutes. Make sure to prep the ingredients ahead of time, as the actual cooking time is only a few minutes.
Q: What ingredients do I need to make this stir fry?
A: You will need a protein of your choice (e.g. chicken, beef, tofu, etc.), vegetables (e.g. broccoli, bell peppers, carrots, etc.), oil, soy sauce, garlic, and ginger. Optional ingredients include rice, sesame oil, and chili paste.
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Fun facts:
The dish Shrimp Stir Fry With Bok Choy, Mushrooms & Noodles is believed to have originated in China. It is believed to have been popularized in the United States by celebrity chef and restaurateur Wolfgang Puck in the 1980s.
Cellophane noodles, also known as glass noodles, are made from mung bean starch. The noodles were first invented in China in the late 19th century and have been a staple in East Asian cuisine ever since.