Shrimp, Mushroom & Bok Choy Stir-Fry with Ginger

Light, healthy and delicious, this Asian-inspired stir-fry combines lovely plump shrimp with lots of fresh green bok choy, broccoli, ginger, garlic, onion, and a combination of sliced shiitake and king oyster mushrooms, for an easy midweek dinner. Whisking a simple sauce of chicken broth, soy, mirin and cornstarch beforehand, allows the dish to come together in about 15 minutes, adding the lovely flavourful sauce to the stir-fry at the end, perfect for serving over fluffy rice, fried ramen or egg noodles. Other seafood such as scallops, squid or even lobster could also be used in this recipe, as well as sugar snap peas, red pepper or water chestnuts for a more colourful and robust dinner in a bowl.



Shrimp, Mushroom & Bok Choy Stir-Fry with Ginger
Serves 4
Recipe courtesy of Food & Wine

3/4 cup chicken stock or broth
2 tbsp soy sauce
1 tbsp mirin
1 1/2 tsp cornstarch dissolved in 1 tablespoon of water
2 tbsp canola oil
2 tbsp finely julienned peeled fresh ginger
1 garlic clove, thinly sliced
1/2 tsp crushed red pepper
1 large onion, thinly sliced crosswise
1/2 head broccoli, broken into florets
1/4 lb shiitake and king oyster mushrooms, stemmed and caps thinly sliced
3 small heads of bok choy, trimmed, washed and thinly sliced crosswise
1 lb medium shrimp, shelled and deveined
Brown or short grained white rice, for serving


In a small bowl, whisk the chicken broth with the soy sauce, mirin to make a cornstarch slurry. Heat a nonstick wok or large, deep frying pan until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper, and stir-fry until fragrant, about 20 seconds. Add the onion and sliced mushrooms and stir-fry until they are lightly browned and nearly tender, about 3 minutes. Add the sliced bok choy and cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes. Add the shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes. Stir the sauce, then mix it into the wok and cook until it's slightly thickened, about 2 minutes. Transfer the shrimp– and –bok choy stir-fry to a medium serving bowl and serve with brown or short grained white rice.