This Bok Choy & Shrimp sauce is crispy, fresh and bursting with an amazing flavour. This dish is guaranteed to be your favourite vegetable side dish. It’s really easy to make, and it can be enjoyed with rice, pasta, grilled chicken or beef.

I am a big believer in simplicity in the kitchen. I love to create easy recipes that anyone can make, and this Bok Choy and shrimp sauce is no exception… It is super simple, easy and delicious. With just a handful of ingredients, you will be making this sauce in no time.

What Is Bok Choy?

Bok Choy, also known as pak choy or pok choi, is a type of Chinese cabbage that has smooth wide leaves on one end and a cluster of stalks similar to celery stalks at the bottom. It has a slightly bitter taste and is widely used for salads and sauces. It can be eaten raw or cooked.

Health Benefits of Bok Choy

Bok choy is high in nutrients and low in carbohydrates. This makes it perfect for those trying to eat more healthy, low-carb foods. Bok choy is high in fibre, vitamin K, vitamin C, and beta-carotene. This green is also an excellent source of calcium, folate, and vitamin B6. It is also considered to be both a cruciferous vegetable and a leafy green vegetable.

What You Need To Make Bok Choy & Shrimp Sauce

Baby Bok choy: For this recipe, I recommend using Baby Bok Choy. Baby bok choy and regular bok choy are essentially the same. The only difference between the two is that baby bok choy is harvested before it reaches full maturity, making baby bok choy more tender, sweeter and have smaller leaves than regular Bok choy.
Shrimps or prawns
Vegetable oil
Garlic
Soy sauce
Oyster sauce
Corn flour
Onion
Sesame oil
Chilli flakes
Salt & pepper

How To Cook Bok Choy & Shrimp Sauce

We want to keep our bok choy somewhat intact during the cooking process, so the first step will be to cut the bok choy into halves or quarters, depending on the size). Wash the bok choy under cold runny water, paying attention to the middle of the stalks to remove any sand or dirt.
Heat up a large skillet over medium heat and add the vegetable oil. As soon as the oil is hot, add the chopped onion and saute for a few minutes. Stir in the garlic after 1-2 mins and saute.
Measure the corn starch into a small bowl with some water to make a slurry. set aside.
Add the water, soy sauce, oyster sauce, chilli flakes and cornstarch slurry into the pan and stir well.
Add the bok choy and toss to coat with the sauce. Turn off the heat and add the shrimps. Leave to steam for a few seconds with the residual heat from the pan. Add the sesame oil and serve immediately.

What To Serve With Bok Choy & Shrimp Sauce

This recipe is the perfect side dish for… well, EVERYTHING!

Serve with your favourite rice dish or my Herbed lime basmati rice for a crunchy side dish or on the side of grilled chicken or steak.
Add carrots, broccoli, spring onions and bell peppers for a veggie-packed stir-fry.
Replace the shrimps with thinly sliced beef or chicken for a bok choy & beef/chicken sauce.

Print Pin

Bok Choy & Shrimp Sauce

Crispy, fresh and bursting with an amazing flavour, this Bok Choy & Shrimp sauce is guaranteed to be your favourite vegetable side dish.

Course Side Dish

Cuisine Asian

Keyword bok choy & shrimp sauce, lunch recipes

Prep Time 5

Cook Time 5

Total Time 10

Servings 6 servings

Author Atinuke

Ingredients

6 stalks baby bok choy "washed & drained"
1 tbsp vegetable oil
100 grams shrimps or prawns "deveined & cleaned"
2 tbsp soy sauce
2 tbsp oyster sauce
1½ cup water
1 clove garlic "minced"
1 small onion "chopped"
1 tsp chilli flakes
2 tbsp corn starch
2 tbsp water "for the corn starch slurry"
1 tsp salt
1 tsp black pepper

Instructions

Season the shrimp with the salt and pepper. Add the corn starch and water into a bowl, mix well and set both aside.
Heat a large skillet, over medium heat. Once heated, add the oil and the onion. Saute for 2 seconds till fragrant and add the garlic.
Add the water, soy sauce, oyster sauce and chilli flakes. Allow to simmer, then add the corn starch slurry stirring continuously. Once thicken, add the bok choy. Swirl around the pan to coat the bok choy with the sauce.
As soon as the bok choy leaves start to wither, turn off the heat and add the shrimps. Cover the pan for a few seconds and let the residual heat cook the shrimps. Serve immediately

Notes

To make this dish ahead of time, simply transfer into an airtight storage container and store in the fridge for up to 2-days. Pop into the microwave to reheat and enjoy.

Don’t want the big bok choy pieces? Simply cut the bok choy into bite-size pieces before adding into the sauce.

Did you make this recipe?

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