New Recipes

Baby Bok Choy with Shrimp

Baby Bok Choy with Shrimp – healthy and delicious baby bok choy stir fried with shrimp. 3 ingredients, so easy to make. Perfect for a wholesome meal | rasamalaysia.com

  Yum

Baby Bok Choy with Shrimp
Ingredients:

4 oz. bok choy mui/baby bok choi (cleaned and rinsed)
1/8 teaspoon salt or to taste
1 tablespoon oil
1/4 cup peeled baby shrimps
3 cloves garlic (finely chopped)

Method:

Heat up a wok with the cooking oil and saute the chopped garlic until light brown or aromatic. Add the baby shrimps and stir-fry until the shrimps are half-cooked. Add in a pinch of salt to the shrimp, and then follow by the baby bok choy. Quickly stir-fry the vegetables, dish out and serve hot.

Cook’s Notes:

1. Do not overcook your vegetables. They should retain the vitality and crunchiness.
2. Please check out my Chinese greens with oyster sauce recipe.

Enter to Win FREE Prizes

Anolon 5-Quart Cast-Iron Braiser
SilverStone 3.4-Quart Microwave Pressure Cooker
Farberwear PureCook 12-Piece Cookware Set

24 COMMENTS... read them below or add one

  1. Penang Tua Pui

    I like this type of cute cute little bok choy mui… just easily feed into our mouth compare to the big one…

    yum yum…. see if i can persuade my wife to cook for me..

  2. Manggy

    Sans shrimp, we like having this every now and then, esp. with fried food :) The greens can be a bit bitter for a sweet tooth like me, but bitterness has this “healthy” feeling, doesn’t it?

  3. Shikin

    why didn i ever think of combining baby bok choy with garlic and shrimp? you are right. for chinese dishes, simplest is the best.

  4. mycookinghut

    Hey Bee!
    I am glad you like the book! Can’t wait for you to share some of the recipes on your blog!!
    This dish is really simple and healthy I reckon. Sometimes, I just think that Chinese/Asian food is so quick and easy to prepare and that I am lucky to be able to enjoy it in minutes!

  5. Lydia (The Perfect Pantry)

    Your whole Beijing Olympics series has been wonderful — great photos and recipes for some of the things we all learned to love at American Chinese restaurants. Well done, Bee!

  6. tigerfish

    yes..i agree with you. Simple…for freshness….YAY!
    I like 菜苗 too – the color looks great too! Reminds me of the jadelite vegetable put to exhibit in NAtional Palace Museum in Taiwan.

  7. mama bok

    I donch eat this choi moi.. but love baby bok choi. Thanks for sharing. :) i always run outta idea what to cook.

  8. Rokclmr

    Thank you for the perfect recipe for a beginner to Asian cooking! Love baby bok choi, picked some up at the local Asian market, and found this tasty treat. Very simple, quite yummy, and it gives me the satisfaction that I did this myself! ( I think that knowledge makes it taste even better.) Can’t wait to try another one of these recipes soon. Thanks again!

  9. Jisha

    I was searching for some recipes with Chinese Bok Choy so that I could adapt it to Indian Cooking. One thing I noticed everywhere was the use of garlic and the short cooking time. However, I made a Stir Fry (Thoran) and cooked the Bok Choy for around 10 minutes. I felt the stem tasted bitter when I cooked it for 2-3 minutes and so I stir fried it some more time until it was tender and then it tasted more like Cabbage.

Leave a Comment

Your email address will not be published. Required fields are marked *