Garlic Shrimp and Bok Choy Stir-Fry

Elevate your dining experience with this savory Garlic Shrimp and Bok Choy Stir-Fry. Perfect for a quick weeknight meal, this dish combines succulent shrimp and tender bok choy with rich, aromatic flavors that are better than takeout. Dive into a culinary adventure that will nourish both body and soul in a delightful and flavorful way!

Ingredients

🥬 2 cups bok choy, chopped
🍤 1 pound shrimp, cleaned and deveined
🌰 4 cloves minced garlic
🥢 2 tablespoons hoisin sauce
🥄 1 teaspoon sesame oil
🍋 1 tablespoon soy sauce (Worcestershire sauce can be used for a different flavor)
🧄 1 teaspoon garlic powder
🧂 1 teaspoon onion powder
🌿 1 teaspoon Creole seasoning
💦 2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
🧂 Salt and pepper to taste
🌶️ 1 teaspoon crushed red pepper flakes (optional for spice)
🍚 Cooked rice for serving

Instructions

1- Prepare the Bok Choy:

• Wash the bok choy thoroughly under cold water. Cut off the root end and chop the bok choy into bite-sized pieces.
• For softer bok choy, blanch in boiling water for 5 minutes. Drain and set aside.

2- Cook the Aromatics:

• Heat a pan over medium-high heat and add sesame oil.
• Add minced garlic and sauté until fragrant, approximately 30 seconds.

3- Add the Bok Choy and Shrimp:

• Add bok choy to the pan and stir for 2-3 minutes until it starts to wilt.
• Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes.

4- Season the Stir-Fry:

• Add hoisin sauce, soy sauce, garlic powder, onion powder, and Creole seasoning. Stir well to coat the ingredients evenly.

5- Thicken the Sauce:

• Pour in the cornstarch slurry. Stir the mixture constantly until the sauce thickens, about 2 minutes.

6- Adjust the Flavor:

• Season with salt, pepper, and red pepper flakes (if using) to taste.

7- Serve:

• Serve hot over a bed of cooked rice. Enjoy your delightful stir-fry!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories per Serving: Approximately 250
Macronutrients per Serving:
Protein: 25g
Fats: 10g
Carbohydrates: 22g
Equipment:

• Medium-sized pan
• Pot for blanching bok choy
• Mixing bowl for cornstarch slurry

Cooking Tips

• Skip blanching for firmer bok choy.
• Adjust the spice level by modifying the amount of red pepper flakes.

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Garlic Shrimp and Bok Choy Stir-Fry