Bok Choy Stir Fry

The Bok Choy Stir Fry it’s a simple recipe that can be done in 15 minutes. It’s perfect when you are on the run, and it’s really delicious. There are only three main ingredients, bok choy, shiitake mushrooms, and shrimps, varied depending on your preferences.

Bok Choy is a new veggie for me. I discovered it when I moved to Germany, and I fall in love with it. You can find it under different names as Pak Choi or Pok Choi and is a type of Chinese cabbage popular in South China and South Korea. Despite the lovely taste, it is also a rich source of Vitamin A, C, and K. Today, it is also grown in Northern Europe, so maybe that’s why I find it here in every store.

Shopping

We try to stick to our new shopping schedule once per week, so it’s essential to get really fresh veggies so they will last longer in storage. This week we bought Bok Choy again, together with some fresh shiitake mushrooms (another thing that I like in Hamburg is that I can find fresh shiitake mushrooms all season). I thought that the pairing will work just fine.

You can cook Bok Choy in a variety of ways. You can fry it, bake it, or steam it (bamboo steamer). If you don’t have baby Bok Choy, you can lay the big leaves in the bamboo steamer and place other veggies or meat on top of it. For this time, I decided to do the Bok Choy Stir Fry style. Let’s begin!

Cooking – Bok Choy Stir Fry

I wanted to make it for a 2 person dinner, so I used 2 baby Bok Choy and 80 g of shiitake mushrooms. If you like mushrooms, you can add even more, like 100 grams. I also wanted to add some proteins, so I decided to add some shrimps. I always have a bag of frozen shrimps in my freezer, and usually, I do pasta or omelet with it. This time I decided to try them with Bok Choy.

You can also use other types of mushrooms and fresh shrimps if you have. I will go for larger shrimps. If you have the big, fresh ones, don’t forget to peel and devein them. I know some restaurants serve you the shrimps without peeling and deveining them. Some are doing it with pasta, and I find it really terrible that I have to peel my shrimp in the pasta sauce. If you want, you can peel it until the tail section. In this way, it’s also easy to devein, which is a must for many reasons.

For the stir fry recipe, I trimmed the bok choy in large chunks. I left the small shiitake in one piece, and I sliced the big ones. As I use frozen shrimp, I don’t have to do anything except to unfreeze it. I added 4 tsp of sesame oil into a pan and placed it on the high heat stove.

When the pan was hot, I first added the shrimps and the mushrooms. I fried them for 5 minutes, stirring from time to time to cook evenly on all sides. After this, I added the Bok Choy, 1 tbs of all-purpose soy sauce, and pepper. If you like to have something hot, you can also add some chilly powder or even a fresh hot chili pepper (sliced).

After stirring all the ingredients, I reduced the stove power to medium and placed the lid on the pan stirring from time to time. After another 5 minutes of cooking and it was ready! You can also make a bowl of rice to accompany this.

Serve it with some sesame seeds on top.

Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!