Tag Archives: Shellfish

Shrimp and Baby Bok Choy Stir-Fry

22 May

I definitely underestimate stir-frys. When I first started cooking for myself on a regular basis (when I moved into an NYU dorm 30 minutes from campus that had a full kitchen), I made all kinds of stir-frys.  They’re easy to make because you can do everything in one pan and have minimal clean-up.  Plus, they are easy to change up and therefore hard to get tired of.  The recipe I’m going to share with you is Chinese stir-fry with Tapioca noodles, but you can also make them with rice or pasta and throw in some mixed veggies and chicken, sausage, or tofu and just keep it simple.  It just requires keeping a few staple items in the cupboard.

Shrimp and Baby Bok Choy Stir-Fry

Adapted from Gourmet

Makes 4 main courses

Ingredients

24-30 shrimp (You can always use fresh but frozen farmed shrimp are easy to store for long periods of time and completely fine for a dish like this)

One bunch baby bok choy

8oz Chinese noodles of your choice (I used Hang’s Tapioca Noodles from Whole Foods, you can also use cellophane or egg noodles)

1/4 teaspoon sugar

1/4 teaspoon Asian sesame oil

2 tablespoons soy sauce

2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry

2 tablespoons oyster sauce

2 teaspoons cornstarch

1/4 teaspoon white pepper

2 tablespoons peanut or vegetable oil

1 large red pepper, roughly chopped

1 teaspoon finely chopped peeled fresh ginger

1 teaspoon finely chopped garlic

3 scallions, cut into 2 1/2-inch pieces (1 cup)

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

Add peanut or vegetable oil to a wok (or large skillet if you do not have a wok) over high heat.  As oil starts to smoke, add scallions, ginger, garlic, and pepper for 30 seconds.  Add bok choy and shrimp and cook for 2 more minutes.  Mix chow sauce (soy sauce, cooking wine, sugar, corn starch, white pepper, and add to the wok along with the noodles.  Cook for 2-3 minutes more.  Turn off the heat and add sesame oil just before serving.

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