My Korean KitchenQuick Bok Choy and Shrimp Stir Fry (Easy 15 Minute Recipe)
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Ingredients
Serves 4- 1 Tbsp potato starch (or corn starch)
- 15 g red bell pepper ((0.5 oz), (optional), thinly sliced into small rectangular pieces (similar in size to the carrots))
- 2 garlic cloves (, lightly crushed)
- 40 g carrot ((1.4 oz), (optional), thinly sliced and cut into small rectangles)
- 250 g shrimp ((9 oz), peeled and de-veined)
- 1 Tbsp oyster sauce
- 1 Tbsp water
- 2 tsp soy sauce ((regular soy sauce such as Sempio Yangjo 701 or Kikkoman Naturally Brewed))
- 1 Tbsp sweet rice wine
- 1 tsp granulated sugar
- 1/8 tsp fine salt ((for shrimp seasoning))
- A pinch fine salt ((for blanching bok choy))
- A few grind black pepper
- 1 Tbsp cooking oil
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 500 g bok choy ((1.1 lb), washed, cut lengthwise into 2 to 3 sections)
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Steps
- Step 1
Prepare the ingredients - Pat the shrimp dry with paper towels. Add the salt and rice wine, mix well, then set aside for about 5 minutes. Bring a pot of water to a boil and add a pinch of salt. Blanch the bok choy for under 30 seconds, then drain and gently squeeze out excess water. In a small bowl, mix together the oyster sauce, soy sauce, sugar, and black pepper. In a separate small bowl, combine the starch and water to make a slurry.
- Step 2
Cook the garlic and shrimp - Heat the cooking oil in a pan over medium-low heat. Add the garlic and sauté gently until fragrant. Try not to let it brown. Add the shrimp and cook over medium heat until about 70% done. They should be partially opaque but not fully cooked through.
- Step 3
Add the vegetables - Add the carrot and stir-fry for 30 to 40 seconds, just until it starts to soften. Add the bell pepper and give it a quick stir, then add the blanched bok choy and toss everything together to combine.
- Step 4
Add the sauce - Pour in the prepared sauce, then increase the heat to high. Stir-fry quickly so the excess moisture cooks off and everything is evenly coated.
- Step 5
Finish the dish - Add the starch slurry and cook for 10 to 15 seconds, just until the sauce turns glossy and lightly thickened. Turn off the heat, then drizzle in the sesame oil and sprinkle over the sesame seeds. Toss gently to combine. Let it cool slightly before serving with rice.
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Prepare the ingredients - Pat the shrimp dry with paper towels. Add the salt and rice wine, mix well, then set aside for about 5 minutes. Bring a pot of water to a boil and add a pinch of salt. Blanch the bok choy for under 30 seconds, then drain and gently squeeze out excess water. In a small bowl, mix together the oyster sauce, soy sauce, sugar, and black pepper. In a separate small bowl, combine the starch and water to make a slurry.
Source: My Korean Kitchen
