Shrimp Stir-Fry with Bok Choy and Vegetables

🍤 Shrimp Stir-Fry with Bok Choy and Vegetables

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp oil (vegetable or sesame oil)

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 cup carrots, diced

• 1 cup bell peppers, diced (mix of red, orange, and yellow)

• 2 cups baby bok choy, halved or quartered

• 1/2 cup pineapple chunks (optional for a sweet twist, appears in the photo)

• Salt and black pepper, to taste

For the Sauce:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce (or hoisin for a sweeter profile)

• 1 tbsp rice vinegar or lime juice

• 1 tbsp honey or brown sugar

• 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)

• 1/2 tsp red pepper flakes (optional for heat)

🔥 Instructions:

1. Prep the Sauce:

   • In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey, and the cornstarch slurry. Set aside.

2. Cook the Shrimp:

   • Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

   • Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and cooked through.

   • Remove and set aside.

3. Stir-Fry Veggies:

   • In the same pan, add remaining oil.

   • Sauté garlic and ginger until fragrant (30 seconds).

   • Add carrots and bell peppers, cook for 3–4 minutes.

   • Add bok choy and cook another 2–3 minutes until wilted but still bright green.

4. Add Sauce + Shrimp:

   • Pour in the prepared sauce and toss everything to coat.

   • Return the shrimp to the pan and cook 1–2 minutes, allowing sauce to thicken.

5. Serve Hot:

   • Serve over steamed rice, noodles, or enjoy as-is for a low-carb option.

❓Q&A Section

Q1: Can I use frozen shrimp?
A: Yes! Just thaw them completely, pat dry, and follow the same cooking instructions.

Q2: What can I substitute for bok choy?
A: Spinach, Swiss chard, napa cabbage, or kale are good alternatives.

Q3: Is this dish spicy?
A: Not inherently. To make it spicy, add red pepper flakes, sriracha, or chili paste to the sauce.

Q4: How long does it keep?
A: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a pan for best texture.

Q5: Can I make it vegetarian?
A: Yes. Replace shrimp with tofu, tempeh, or mushrooms. Use soy sauce and hoisin instead of oyster sauce.

Q6: Can I add other vegetables?
A: Absolutely! Broccoli, snap peas, zucchini, or mushrooms would work well.