🍤 Easy 20-Minute Shrimp & Bok Choy Stir-Fry with Eggs
Fast, high-protein, and packed with fresh flavor — perfect for a busy weeknight.
🧾 Ingredients (Serves 3–4)
-
1 lb shrimp (peeled & deveined)
-
3 baby bok choy (chopped, stems and leaves separated)
-
3 large eggs (lightly beaten)
-
2 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
-
2 tbsp soy sauce
-
1 tbsp oyster sauce
-
1 tsp sesame oil
-
1–2 tsp cornstarch (optional, for thicker sauce)
-
¼ cup chicken broth or water
-
2 tbsp neutral oil (avocado or vegetable)
-
Salt & pepper (to taste)
-
Optional: red pepper flakes or sliced green onions
🔥 Instructions
1️⃣ Prep Sauce
In a small bowl, mix soy sauce, oyster sauce, sesame oil, broth, and cornstarch (if using). Set aside.
2️⃣ Cook the Eggs
Heat 1 tbsp oil in a large skillet or wok over medium heat.
Pour in beaten eggs and gently scramble until just set. Remove and set aside.
3️⃣ Sear the Shrimp
Add remaining oil. Cook shrimp 1–2 minutes per side until pink and opaque. Remove if pan gets crowded.
4️⃣ Stir-Fry Veggies
Add garlic and ginger; cook 30 seconds.
Add bok choy stems first (1 minute), then leaves (another 1–2 minutes) until just wilted.
5️⃣ Combine
Return shrimp and eggs to the pan.
Pour in sauce and toss 1–2 minutes until slightly thickened and everything is coated.
🍚 Serve With
-
Steamed jasmine rice
-
Brown rice
-
Lo mein noodles
-
Cauliflower rice (low-carb option)
💡 Tips
-
Don’t overcook shrimp — they cook fast!
-
Pat shrimp dry before cooking for better browning.
-
Add mushrooms or snap peas for extra veggies.
-
Finish with a squeeze of lime for brightness.