Baby Bok Choy with Shrimp
August 22nd, 2008 24 Comments

Baby Bok Choy with Shrimp

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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 |


Baby Bok Choy with Shrimp


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)


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.

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24 comments... read them below or add one

  1. Penang Tua Pui says:

    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 says:

    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. Anonymous says:

    I think bok choy mui is nicer than the regular bok choy. I like them.

  4. Shikin says:

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

  5. Fearless Kitchen says:

    This looks great. It’s very healthy, but looks filling too.

  6. mycookinghut says:

    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!

  7. Lydia (The Perfect Pantry) says:

    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!

  8. Piggy says:

    I like such simple dish too, delicious and yet healthy!

  9. Kalyn says:

    I’m loving the Chinese food posts for the Olympics, and this one looks just fantastic.

  10. SteamyKitchen says:

    i love that book! pretty pictures..and lots of them

  11. tigerfish says:

    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.

  12. veron says:

    love baby bok choy…they are so tasty on their own…but putting shrimps into it is simply delish!

  13. Salt N Turmeric says:

    that baby bok choy looks soooo good and cute!

  14. backstreetgluttons says:

    u r right simple is truly best.

    we love simple girls. no stress no trouble. just the nice taste

  15. Rosa's Yummy Yums says:

    A wonderful combination! All three ingredients are delicious! Perfect!



  16. mama bok says:

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

  17. skinnymum says:

    I am on a lookout for easy, healthy dishes to cook for myself, as part of my healthy eating plan.

    Thanks for sharing.

  18. Kalyn says:

    Please delete this comment later, just letting you know that this recipe has been copied here:

  19. Wow, what a simple recipe yet packed with flavor. I have yet to try the baby Bok Choy. I am anxious to try this recipe. Thanks for sharing!

  20. Pingback:Local Box Meal Plan: Jan. 11-15 « A Greenling Blog

  21. Kak Rose says:

    I’ve tried today… n taste soooo nice. add a little bit of oyster sauce n lessen the salt… superb!

  22. Rokclmr says:

    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!

  23. Jisha says:

    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.

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