Shrimp and Bok Choy Stir Fry
Shrimp and Bok Choy Stir Fry
Embrace the spirit of Lunar New Year with our delightful Chinese Stir-Fried Shrimp and Bok Choy recipe! Celebrate prosperity and togetherness as succulent shrimp and vibrant bok choy dance in a wok, infused with traditional Chinese flavors of ginger, garlic, and soy sauce. This festive dish embodies luck and abundance, perfect for ushering in a year filled with joy and delicious moments shared with loved ones.
- 1 pound of large shrimp cleaned
- 1 large egg white
- 2 teaspoons of rice vinegar
- 1 teaspoon of soy sauce
- 1 tablespoon of cornstarch
- 1/2 teaspoon of sesame oil
For the Stir fry
- 1/4 cup of water
- 2 tablespoons of rice wine vinegar
- 1 tablespoon of soy sauce
- 1 teaspoon of fish sauce
- 1/2 teaspoon of toasted sesame oil
- 1 tablespoon of neutral oil for cooking
- 1 tablespoon of fresh ginger minced
- 4 cloves of garlic sliced thin
- 3 to 4 scallions, white and green parts separated and both thinly sliced
- 1 tablespoon of chile paste such as sambal oelek
- 1 pound of baby Bok Choy, wash and separate the leaves
- 1/2 cup of cashews halved (optional)
- toasted sesame seeds for garnish
- First clean your shrimp and put aside. Then mix together the egg white, vinegar, soy sauce, cornstarch, and sesame oil in a large mixing bowl. Whisk to combine completely and then add the shrimp in the mixture. Marinate for 30 minutes in the fridge.
- While the shrimp marinates, bring a large pot of water to a boil in a D3 Stainless Steel 8-quart stockpot. When the water is boiling add the shrimp and blanch for one minute. Remove from the water and set aside.
- Combine 1/4 cup water, vinegar, soy sauce, fish sauce, and sesame oil in a mixing bowl and whisk to combine. Set aside.
- In your All-Clad 14" D3 Stainless Steel Wok, heat 1 tablespoon of neutral oil over medium heat. When hot add the garlic, ginger, and scallion whites. Stir fry for about 2 to 3 minutes. Add the chile paste and stir fry for an additional 1 to 2 minutes or until the chile paste has darkened in color. Add the Bok Choy leaves and continue to stir fry for an additional 2 to 3 minutes or until the leaves have wilted.
- Add the vinegar mixture to the pan, coat the Bok Choy with the mixture and stir fry for an additional minute or until the Bok Choy stems have softened.
- Add the shrimp back into the wok pan along with the cashews if using. Stir fry for an additional minute coating everything. Pour in the slurry and cook for one more minute cooking down the starch.
- Remove from the heat and serve immediately. Serve over steamed rice and garnish with scallion greens and sesame seeds.
"Velveting" is a cooking technique commonly used in Chinese cuisine, especially in stir-frying, where meat or seafood is marinated and coated with a mixture to maintain its tenderness and moisture during cooking.
When referring to "velveting shrimp," it typically involves marinating the shrimp in a mixture containing egg white, cornstarch or potato starch, and sometimes rice wine or vinegar. This coating helps to preserve the shrimp's moisture and tenderness while cooking, preventing it from becoming overcooked and tough.
All-Clad Resident Chef Derek Finocchiaro
All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.