Name: Ginger Shrimp Stir-Fry with Garlicky Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 pound shrimp, peeled and deveined (tail on, if desired); 2 tablespoons Shaoxing rice wine, dry sherry, or sake (or rice wine vinegar as a substitute); 1 tablespoon finely grated ginger root; 1 teaspoon minced garlic (1 to 2 cloves); 1/2 teaspoon salt; 1 teaspoon cornstarch; 1 tablespoon vegetable oil or neutral oil; 1/4 cup sliced scallions (from 2 to 3 scallions), plus more for garnish; 1/2 cup green peas (if frozen, thawed); 1 teaspoon chili garlic paste (optional); 1/2 teaspoon Chinkiang black vinegar (or rice wine vinegar); 2 tablespoons vegetable oil; 3 cloves garlic, thinly sliced or minced; 1 1/2 pounds baby bok choy (6 to 8 bunches), ends trimmed; 1/4 cup chicken stock

Why You’ll Love This Recipe

Fresh, vibrant flavors with ginger, garlic, and scallions
A healthy, protein-rich dinner that’s ready in minutes
Pairs perfectly with rice or noodles
Easy to customize with your favorite vegetables
Great balance of savory, aromatic, and slightly tangy notes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ginger Shrimp Stir-Fry
1 pound shrimp, peeled and deveined (tail on, if desired)
2 tablespoons Shaoxing rice wine, dry sherry, or sake (or rice wine vinegar as a substitute)
1 tablespoon finely grated ginger root
1 teaspoon minced garlic (1 to 2 cloves)
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon vegetable oil or neutral oil
1/4 cup sliced scallions (from 2 to 3 scallions), plus more for garnish
1/2 cup green peas (if frozen, thawed to room temperature)
1 teaspoon chili garlic paste (optional)
1/2 teaspoon Chinkiang black vinegar (or rice wine vinegar)

For the Garlicky Bok Choy
2 tablespoons vegetable oil or other neutral oil
3 cloves garlic, thinly sliced or minced
1 1/2 pounds baby bok choy (6 to 8 bunches), ends trimmed
1/4 cup chicken stock

Directions

In a bowl, combine shrimp with rice wine, ginger, garlic, salt, and cornstarch. Mix well and let marinate for 10 minutes.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2–3 minutes per side. Remove and set aside.
In the same skillet, add scallions and peas. Stir-fry for 1–2 minutes.
Return shrimp to the skillet, add chili garlic paste (if using), and vinegar. Toss until everything is well coated. Remove from heat.
For the bok choy, heat 2 tablespoons oil in another skillet or wok. Add garlic and sauté until fragrant, about 30 seconds.
Add bok choy and stir-fry for 1 minute. Pour in chicken stock, cover, and steam for 2–3 minutes until tender but still crisp.
Serve the shrimp alongside the bok choy with steamed rice or noodles.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, cook time is 15 minutes, and the total time is roughly 25 minutes.

Variations

Swap shrimp with chicken, scallops, or tofu for variety.
Add extra vegetables like bell peppers, snap peas, or mushrooms.
Use tamari or soy sauce for extra depth of flavor.
Make it spicier by adding extra chili garlic paste or fresh chili slices.
Try sesame oil for finishing for a nutty aroma.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain shrimp texture, or microwave in short intervals. The bok choy is best enjoyed fresh, but it can also be stored and reheated the same way.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat dry before marinating.

What if I don’t have Shaoxing wine?

You can substitute with dry sherry, sake, or rice wine vinegar.

How do I prevent overcooking shrimp?

Cook them only until they turn pink and opaque usually 2–3 minutes per side.

Can I make this dish vegetarian?

Yes, replace the shrimp with tofu or extra vegetables and use vegetable stock instead of chicken stock.

Is this dish gluten-free?

It can be if you ensure your rice wine vinegar, soy sauce (if added), and other condiments are gluten-free.

Can I prepare the bok choy ahead of time?

You can wash and trim it in advance, but cook it right before serving for the best texture.

What’s the best rice to serve with this dish?

Steamed jasmine or basmati rice works beautifully, but brown rice is also a healthy option.

Can I add noodles instead of rice?

Yes, lo mein or rice noodles pair wonderfully with the stir-fry.

How do I make it less spicy?

Omit the chili garlic paste and stick to just ginger and garlic for flavor.

Can I double this recipe?

Yes, but cook the shrimp in batches to avoid overcrowding the pan.

Conclusion

Ginger Shrimp Stir-Fry with Garlicky Bok Choy is a quick, flavorful, and healthy meal that balances bold aromatics with fresh vegetables. Perfect for busy weeknights or a light dinner, this dish is sure to become a favorite at your table.