Shrimp and Bok Choy


I love bok choy (yes, that’s actually how it’s spelled). I love shrimp. I love Chinese food. I love this stir-fry. Just thinking about it makes me salivate (TMI?). It’s salty and creamy, but not overpoweringly so. The best part is . . . YOU get to control what goes into it. I’m adding the basic recipe, but it’s up to you to add or take away ingredients to suit your tastes.

For the stir fry (serves 5):

  • 1 bag of frozen shrimp, thawed
  • 1/2 of an onion, sliced
  • 1 tsp. minced garlic
  • 2 TBSP oil (vegetable, olive, coconut, etc.)
  • 2 TBSP butter
  • bok choy (approx. 3 cups, chopped)
  • chicken bullion, to taste
  • water, as needed
  • salt, pepper, garlic and onion powders, etc.

Heat the oil and butter in a large pan or wok over low-medium heat. Add the garlic, onion, and shrimp. Cook until the shrimp is cooked (or defrosted, if using precooked shrimp). Add the bok choy, chicken bullion, water, and spices. Cook until the bok choy is no longer raw, about 10 minutes, adding ingredients as needed. Serve over rice.