Bok Choy Stir Fry With Shrimp Recipes

Steps:

• Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
• Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

Steps:

• Heat the canola oil in a large wok or saute pan.
• When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
• Remove the shrimp from the pan and set aside.
• Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
• Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
• Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
• Serve immediately.

Steps:

• Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Steps:

• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Transfer vegetables to a plate, and loosely tent with foil.
• Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.
• Toss garlic with shrimp. Stir in sambal oelek, agave syrup, and fish sauce. Add vegetables, and cook until heated through, about 30 seconds. Add basil, and serve immediately. Top with coconut flakes and more basil.

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; stir-fry 2 min. Add bok choy; stir-fry 1 min. Transfer to bowl; cover to keep warm.
• Add 1 Tbsp. of the dressing mixture and shrimp to skillet; stir-fry 2 min. Add vegetables and remaining dressing mixture; stir-fry 1 to 2 min. or until shrimp turn pink and vegetables are heated through.

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
• Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
• Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
• Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
• Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.