If you’re after a quick, no-fuss dinner that still feels satisfying, this bok choy and shrimp stir fry is a great one to keep on repeat. It comes together in just 15 minutes, with juicy shrimp, crisp tender bok choy, and a savory garlic oyster sauce that ties everything together. It’s simple and reliable for busy weeknights.
This bok choy and shrimp stir fry is inspired by a simple Chinese-style stir fry, but it’s also a dish you’ll often find on Korean tables. We came up with it after ending up with more bok choy than we knew what to do with in our garden over the past few months, and needed an easy way to use it up. It’s since become one of those quick, reliable recipes we keep coming back to.
Why This Recipe Works
This recipe works because it keeps everything clean and balanced. Blanching the bok choy first removes excess moisture, so the sauce stays rich and concentrated instead of turning watery, while the vegetables stay tender with a bit of bite.
A little prep makes a big difference too. Cutting the bok choy into manageable pieces helps it cook evenly, and using lightly crushed garlic keeps the dish looking clean while still adding plenty of aroma.
It’s a simple approach, but these small details make the final dish feel much more polished and satisfying.
Ingredients
Main
- 500 g (1.1 lb) bok choy, washed, cut lengthwise into 2 to 3 sections
- A pinch of fine salt (for blanching bok choy)
- 250 g (9 oz) medium shrimp, peeled and de-veined
- 1/8 tsp fine salt (for shrimp seasoning)
- 1 Tbsp sweet rice wine
- 40 g (1.4 oz) carrot, (optional), thinly sliced and cut into small rectangles
- 15 g (0.5 oz) red bell pepper (optional), thinly sliced into small rectangular pieces (similar in size to the carrots)
- 1 Tbsp cooking oil
- 2 garlic cloves, lightly crushed
Stir fry sauce
- 1 Tbsp oyster sauce
- 2 tsp soy sauce (regular soy sauce such as Sempio Yangjo 701 or Kikkoman Naturally Brewed)
- 1 tsp granulated sugar
- A few grinds of black pepper
Slurry and finishing
- 1 Tbsp potato starch or corn starch
- 1 Tbsp water
- 2 tsp sesame oil
- 2 tsp sesame seeds
How to Make Bok Choy and Shrimp Stir Fry
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.
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.
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.
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.
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.
Cooking Tips
- It helps to cut the bok choy into manageable pieces ahead of time. This allows it to cook more evenly, makes it easier to toss in the pan, and keeps the stir-fry from feeling overcrowded or messy. If you care about presentation, you can cut it lengthways for a more elegant look, or chop it into shorter pieces for easier eating.
- Try not to over-blanch the bok choy. A quick dip is all you need to keep it vibrant and slightly crisp, which helps it hold its texture during stir-frying.
- Stir-fries cook quickly, so having all your ingredients prepared before you start makes the process much easier and smoother.
Storage Tips
This dish is best enjoyed fresh, when the bok choy is still crisp and the sauce is at its best. If you have leftovers, store them in an airtight container in the fridge for up to 2 to 3 days. You can enjoy it cold straight from the fridge as a simple side, or reheat it gently in the microwave.
The bok choy may release a little more moisture when reheated, so the sauce may be slightly lighter, but it will still be delicious served with freshly steamed rice.
More Stir Fry Recipes to Try
- Mushroom Rice Bowl – A savory rice bowl topped with sautéed mushrooms, vegetables, and shrimp in a rich garlic soy-based sauce. It’s simple, satisfying, and a great option when you want something warm and full of flavor.
- Easy Chicken and Broccoli Noodle Stir Fry – A quick and reliable noodle stir fry with tender chicken, crisp broccoli, and a flavorful sauce. It’s an easy weeknight meal that comes together fast.
- Kimchi Udon Noodle Stir Fry – A bold and flavorful noodle stir fry made with chewy udon and savory kimchi. It’s quick to prepare and perfect when you’re craving something a little punchy and satisfying.
- Korean BBQ Pork Bowl – A hearty rice bowl topped with savory Korean BBQ pork and fresh vegetables. It’s simple to put together and makes a rich, satisfying meal.
Quick Bok Choy and Shrimp Stir Fry (Easy 15 Minute Recipe)
Ingredients
MAIN
- 500 g bok choy (1.1 lb), washed, cut lengthwise into 2 to 3 sections
- A pinch fine salt (for blanching bok choy)
- 250 g shrimp (9 oz), peeled and de-veined
- 1/8 tsp fine salt (for shrimp seasoning)
- 1 Tbsp sweet rice wine
- 40 g carrot (1.4 oz), (optional), thinly sliced and cut into small rectangles
- 15 g red bell pepper (0.5 oz), (optional), thinly sliced into small rectangular pieces (similar in size to the carrots)
- 1 Tbsp cooking oil
- 2 garlic cloves , lightly crushed
STIR FRY SAUCE
- 1 Tbsp oyster sauce
- 2 tsp soy sauce (regular soy sauce such as Sempio Yangjo 701 or Kikkoman Naturally Brewed)
- 1 tsp granulated sugar
- A few grind black pepper
SLURRY AND FINISHING
- 1 Tbsp potato starch or corn starch
- 1 Tbsp water
- 2 tsp sesame oil
- 2 tsp sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
