Stir-Fried Shrimp & Bok Choy


I’m a huge fan of Joanne Chang’s food.  Remember this Chinese chicken salad?  Fantabulous.  Those of you in Boston can taste her treats at Flour Bakery and the fun and funky Myers + Chang restaurant, but those of you elsewhere can glimpse her genius by whipping up this easy shrimp dish.

This recipe is an adaptation of one that appeared in the November, ’09 issue of Food & Wine.  It’s got a great sweet/spicy flavor and is full of protein and veggies.  And guess what?  Its secret ingredient is ketchup . . . so maybe your kids’ll try it?

 Stir-Fried Shrimp & Bok Choy (adapted from Joanne Chang’s recipe in Food & Wine)

 1 lb. shelled and deveined large shrimp
3 garlic cloves, crushed
2 t. minced ginger
1 t. crushed red pepper
1 large egg white
2 t. cornstarch, divided
3/4 c. ketchup
1/2 c. low-sodium chicken broth
1.5 t. freshly ground black pepper
1.5 t. kosher salt
1/8 c. canola oil
3 scallions, thinly sliced
1/2 c. cilantro, coarsely chopped
2 lb. baby bok choy


Clean the bok choy and cut into bite-sized pieces.  Place in a vegetable steamer set over boiling water and steam until crisp-tender.

Meanwhile, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch in a large bowl.

Then whisk the ketchup and broth in a medium bowl, and then add the salt and other teaspoon of cornstarch.

 In a large skillet, heat the oil until shimmering.  Add the shrimp and stir-fry until just starting to turn pink.  Add the ketchup sauce and simmer until the shrimp are cooked.  Stir in the bok choy.  Remove from heat and stir in the scallions and cilantro.  Serve over rice or Chinese noodles.

 Serves 4.