Shrimp and Bok Choy stir fry

Can you imagine the crunchy Choy Bok stem that embraces the prawn shrimp and tender with a glossy garlic flavor? Today I will show you exactly how to get shrimp and Bok Choy shake perfectly every time in just 15 minutes. This is a test.

I love this combination in the summer as it is a light frying dish.

On this combination

I love to present this fascinating Chinese character Fresh (xiān). The Umami flavor is an excellent Chinese culinary philosophy called xiān (fresh). It is a poetic fusion of two radicals that reveals its meaning to layers:

1. Fish (yú) – “fish”the left radical represents Seafood natural umamiThe ocean depth in ingredients such as prawns, scallops or algae. In this recipe, I use shrimp.
2. Sheep (Yáng) – “Lamb”the right radical is the Salted-Sweet notes in meat, mushrooms and vegetables that symbolize terrestrial wealth. See already we have Bok Choy from the earth.

Shrimp is the most common ingredient THA can bring the flavor of umami. When cooked with Bok Choy and seasoned with oyster sauce, I love this new combination of land and sea.

Bok Choy

No vegetables are more versatile in Bok Choy’s Chinese kitchens (小白菜). I cook it in various dishes, ranging from our daily cooking routine. You may find two varieties in the markets: Baby Bok Choy and the standard version. For Sauté and soups, I love to use Baby Bok Choy, while I prefer the biggest ones for the fried like this or fermented Bok Choy.

How to make shrimp and bok choy shake

The first step in making this Bok Choy and Shrimp brake is to marinate prawns, so that they can have a basic flavor. In this recipe, I also add a very small quantity of starch So shrimp can be very tender after cooking.

You can use fresh or frozen shrimp. If you buy fresh shrimp, use a reference knife to cut along the back of each shrimp. Remove the dark intestinal vein and detach the shell.

If you want to use frozen prawns, immerse them in salted water for about 10 minutes to bring the chubby consistency back. Remember to drain before moving on to the next step.

Fry

Now, let’s make this rapid madman. If you are using a traditional Chinese wok, heat it over high heat until it starts smoking. Add 1 tablespoon of oil and turbine to cover.

Now broaden the prawns in a single layer and let them rest for about 10 seconds. Then, fry quickly until the shrimp changes color. Transfer immediately.

We don’t need to cook shrimp until cooked, as we will cook it further together with the Bok Choy.

Use the same wok or pan, add a little extra oil and add the garlic when the oil is not yet hot. Fry for 10 seconds until it is fragrant.

Add the Bok Choy stem first, followed by the leaves, after 10 seconds. Add the oyster sauce, mix the will and fry until the Bok Choy softens.

Add the prawns with a small pinch of salt. Give all a big mix.

Finally, add a little sesame oil to give the plate a vibrant appearance.

The covering of the frial plate with a small amount of oil is a typical Chinese way. I bet you will love it once you have tried because that oil gives a brilliant appearance for your pause dishes.

Now, this is our fat shrimp and the crunchy fry of Bok Choy. You can simply combine it with steam rice or noodles.

With what to serve

This can be fine with almost any type of dish and meal since it is salty, delicious and healthy. I love serving this patala with steam rice and light Chinese soup. Another great combination is with different types of fried rice and a cup of milk tea as a summer indulgent.

• 1 pound Bok Choy (about 2 small heads)
• 3 TBSP. vegetable kitchen oil

Shrimp and marinated

• 12 Oz 340 g of medium prawns – peeled, expelled (see note 1)
• ½ teaspoon Salt – For velvet
• A small pinch of pepper
• 1 teaspoon Shaoxing wine or dry Sherry – for the aroma
• 1 teaspoon corn starch – block humidity

Aromatic and sauce:

• 3 cloves garlic – chopped
• 1 TBSP oyster sauce
• 2 TBSP Shrimp stock or water
• ¼ teaspoon white pepper
• 2 TBSP vegetable kitchen oil Peanut/Canola

Prepare the prawns

• You can use fresh or frozen shrimp. If you buy fresh shrimp, use a reference knife to cut along the back of each shrimp. Remove the dark intestinal vein and detach the shell.

• For frozen prawns, immerse yourself in salted water for about 10 minutes so that it can get the chubby consistency again.

• In a bowl, mix the prawns with ½ teaspoon of salt and pepper, 1 teaspoon of wine and 1 teaspoon of corn starch. Put aside for 10 minutes.

Bok Choy

• Cut ¼ inch from the end of the root (keep the leaves attached).

• Cut the steam diagonally into ½ -inch thick pieces and also cut the smaller pieces. Wash carefully to remove any sandy consistency. So download completely.

Jump in the pan

• Heat a wok or a pan over high heat until it starts smoking. Add 1 tablespoon of oil and turbine to cover.

• Add the prawns in a single layer, do not touch for 10 seconds to form a crust. Then mix the prawns and fry for another 10 seconds until the prawns almost change the color. Transfer immediately.

• Use the same pan, add a little extra oil and add the garlic when the oil is not yet hot. Fry for 10 seconds until it is fragrant. Then place the stem first, followed by the Bok Choy leaves, after 10 seconds.

• Add prawns, clear soy sauce, oyster sauce and a small pinch of salt. Mix everything well. Serve hot.