Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers

Name: Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 16 large shrimp (shelled and deveined); 2 tablespoons minced garlic; 3 bell peppers, one each of red,yellow and green,seeded and diced; 6 large shiitake mushrooms, stemmed and sliced; 1 small bok choy, trimmed of outer leaves and chopped; 1 cup sliced canned water chestnut; 2 tablespoons soy sauce; 1 cup chicken stock; 4 scallions; 1 teaspoon ground ginger; 1/4 teaspoon red pepper flakes; 2 tablespoons chopped cilantro; 2 tablespoons freshly squeezed lemon juice

Servings: persons

1 tablespoon canola oil
16 large shrimp (shelled and deveined)
2 tablespoons minced garlic
3 bell peppers, one each of red,yellow and green,seeded and diced
6 large shiitake mushrooms, stemmed and sliced
1 small bok choy, trimmed of outer leaves and chopped
1 cup sliced canned water chestnut
2 tablespoons soy sauce
1 cup chicken stock
4 scallions
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lemon juice

1
Heat the canola oil in a large wok or saute pan.
2
When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
3
Remove the shrimp from the pan and set aside.
4
Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
5
Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
6
Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
7
Serve immediately.

605

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon canola oil, 16 large shrimp (shelled and deveined), 2 tablespoons minced garlic, 3 bell peppers, one each of red,yellow and green,seeded and diced, and more.

Yes, Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!