• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Seafood Vegetables Lunch / Dinner Main Courses

Sauteed shrimps and bok choy

Published: 05.29.2021 » Last updated: 09.04.2022

Seasoned simply with garlic, ginger and fish sauce, this lovely seafood and vegetable dish cooks in ten minutes flat. Enjoy with rice for a complete meal.

Sauteed shrimps and bok choy

I harvested a bunch of bok choy from our garden and, hence, this dish. I cooked it for my daughter, Sam, who eats no mammals.

What is bok choy?

It is one of the many varieties of Chinese cabbage — an ambiguous term that English speakers often use to refer to Brassica rapa subsp. chinensis. Depending on where you are in the world, it can be spelled pak choi, bok choi, and pak choy.

Which part of bok choy is used in cooking?

Bok choy grows in bulbs and the lower stalks can be light green or white. Both leaves and stalks are edible although the stalks are not as flavorful as the leaves. They require a slightly longer cooking time too.

Sauteeing shallot, tomatoes, garlic and ginger

To cook this dish, start by sauteeing shallot, garlic, ginger and tomatoes with fish sauce and pepper. I used cherry tomatoes here but you don’t have to. Regular tomatoes will do. Two medium ones, diced, should be the equivalent of the cherry tomatoes I used in the dish. Taste a piece first and, depending on how tart the tomatoes are, decide if you need sugar in sauteed shrimps and bok choy.

Because bok choy stalks take longer to cook than the shrimps, add them to the sauteed vegetables as soon as the latter start to soften. Continue sauteeing until the stalks are half cooked.

Spreading shrimps in pan with sauteed shallot, tomatoes, garlic and ginger

Spread the shrimps over the vegetables, do not disturb for a minute then add more fish sauce and pepper, and sugar if needed. Stir and continue continue cooking until the shrimps are half cooked.

Adding bok choy leaves to shrimps and sauteed shallot, tomatoes, garlic and ginger in pan

Add the bok choy leaves and cook just until wilted. By that time, the bok choy stalks and shrimps should be done without being overcooked.

How much liquid should there be by the time the dish is done? A tablespoonful or two — just enough to drizzle over the cooked dish to make it glossy.

Full recipe below

Sauteed shrimps and bok choy

Connie Veneracion
Two tips for a truly delicious seafood and vegetable dish: Don't overcook the shrimps. Don't overcook the bok choy.
Sauteed shrimps and bok choy
Print Save! Saved!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian
Servings 2 people

Ingredients
  

  • 12 to 14 large shrimps - peeled and deveined
  • 1 tablespoon cooking oil
  • 1 shallot - peeled and thinly sliced
  • 8 cherry tomatoes - halved
  • ½ teaspoon chopped garlic
  • ½ teaspoon grated ginger
  • 1 teaspoon fish sauce - you may need more
  • 10 to 12 bok choy - with the stalks
  • ½ teaspoon sugar
  • ¼ teaspoon ground black pepper

Instructions
 

  • Place the shrimps between stacks of paper towels and press down lightly to remove excess moisture.
  • Cut the bok choy into one-inch slices; separate the stalks from the leafy portions.
  • Heat the cooking oil in a pan.
  • Saute the shallot, tomatoes, garlic and ginger with half of the fish sauce and half of the pepper until the vegetables are just starting to soften.
  • Add the bok choy stalks (they take longer to cook than the shrimps) and continue sauteeing for a minute.
  • Spread the shrimps in the pan and cook without moving them for a minute.
  • Drizzle in the rest of the fish sauce, sprinkle in the rest of the pepper and all of the sugar.
  • Stir the contents of the pan and cook until the shrimps have almost completely changed color.
  • Add the bok choy leaves to the shrimps. Cook, tossing, until the leaves are wilted.
  • Taste and adjust the seasonings, if needed.
  • Serve your sauteed shrimps and bok choy immediately.
Print Save! Saved!
Keyword Bok choy, Shrimps

More recipes, cooking tips & food tales

Arugula and alfalfa sprouts salad

Arugula and alfalfa sprouts salad

Cheesy Spaghetti with Fresh Mussels

Cheesy spaghetti with fresh mussels

One-pot lamb and vegetable curry

One-pot lamb and vegetable curry

Roasted Baby Potatoes with Chili, Garlic and Rosemary

Roasted baby potatoes with chili, garlic and rosemary

Smooth tomato soup in white bowl

Tomato soup

Garlic butter corn and green beans in Noritake bowls

Garlic butter corn and green beans

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved