Bok choy is one of those vegetables that perfectly straddles the line between delicate and hearty, offering a satisfying crunch with a mild, refreshing flavor. When paired with shrimp and eggs, it transforms into a dish that’s both light and nourishing, yet bursting with savory umami flavor. Stir-fried Bok Choy with Shrimp and Eggs is a perfect representation of simple yet bold flavors, combining tender baby bok choy, succulent shrimp, and rich eggs, all cooked in a savory oyster sauce and sesame oil. The dish is a harmonious blend of textures, from the tender bok choy to the soft scrambled eggs and the chewy shrimp, creating a delicious and satisfying meal.
This dish draws inspiration from Chinese cuisine, where bok choy and shrimp are often paired together in stir-fries and soups. The addition of eggs brings a creamy texture that enhances the natural flavors of the vegetables and shrimp. The use of sesame oil and oyster sauce adds depth and complexity, making every bite a burst of savory goodness. Whether served as a light main course or as a side dish to accompany a larger meal, this stir-fried bok choy with shrimp and eggs is an ideal choice for those looking for something quick, healthy, and full of flavor.
What makes this recipe timeless is its versatility and balance. It’s incredibly easy to make, requires minimal ingredients, and can be served in a variety of ways – on its own with steamed rice or noodles, or as a side dish alongside your favorite Asian-inspired meals. This dish is also a great option for those who are looking to include more vegetables and lean protein in their diet, as bok choy is packed with vitamins and minerals, while shrimp provides a great source of protein.
In this recipe, the bok choy is gently blanched to preserve its crunch, then stir-fried with eggs and shrimp in a wok or skillet. The entire dish comes together in just a few minutes, making it an ideal option for a quick weeknight dinner, meal prepping, or even as a light lunch. The ingredients are simple yet flavorful, and the final result is a meal that is both satisfying and packed with nutritional benefits. Whether you’re a fan of Asian cuisine or just looking for a healthy, balanced meal, this stir-fried bok choy with shrimp and eggs is sure to become a go-to in your recipe repertoire.
Full Recipe:
Ingredients:
For the Stir-fry:
- 300 g baby bok choy, washed thoroughly
- 2 large eggs
- 10 g dried shrimp
- 2 tablespoons chopped green onions
- 1/4 teaspoon ground black pepper
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Cornmeal (for coating)
For Blanching and Steaming:
- Water (for blanching and steaming)
Instructions:
- Prepare the Bok Choy:
- Wash the baby bok choy thoroughly to remove any dirt or grit. Slice each bok choy stalk in half lengthwise if they are large, or leave them whole if small. Set aside.
- Bring a pot of water to a boil. Once boiling, carefully add the bok choy and blanch it for about 2 minutes, just until it becomes tender but still crisp. Remove the bok choy from the boiling water and transfer it immediately to a bowl of ice water to stop the cooking process. Drain and set aside.
- Prepare the Shrimp:
- Soak the dried shrimp in a small bowl of warm water for about 10 minutes until they soften. Once softened, drain and chop them into small pieces. If you prefer, you can also use fresh shrimp, but the dried shrimp adds an extra depth of flavor.
- Heat the sesame oil and olive oil in a large pan or wok over medium-high heat. Add the dried shrimp and sauté for 1-2 minutes until fragrant.
- Cook the Eggs:
- Crack the eggs into a bowl and whisk them together. Add a pinch of salt and pepper. Pour the eggs into the pan with the shrimp and scramble until they are fully cooked, about 2-3 minutes. Remove the eggs and shrimp mixture from the pan and set aside.
- Stir-fry the Bok Choy:
- In the same pan, add a little more oil if necessary. Add the chopped green onions and sauté for 1-2 minutes until they are softened and fragrant.
- Add the blanched bok choy to the pan, tossing it gently to coat with the green onions and oil. Season with salt, pepper, and paprika to taste. Stir-fry the bok choy for 2-3 minutes until heated through.
- Combine the Ingredients:
- Once the bok choy is cooked, add the shrimp and egg mixture back into the pan. Drizzle with oyster sauce and continue to stir-fry everything together for another 1-2 minutes, allowing the flavors to meld.
- Taste and adjust the seasoning, adding more salt, pepper, or oyster sauce if needed.
- Serve:
- Transfer the stir-fried bok choy with shrimp and eggs to a serving platter. Sprinkle with a pinch of coriander and serve hot.
- Optional: For a touch of texture, lightly coat the bok choy in cornmeal before stir-frying for a subtle crunch.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2-4 servings
Nutritional Facts (per serving):
- Calories: 200-250 kcal (depending on the amount of oil used)
- Protein: 15-18 g
- Carbohydrates: 8-10 g
- Fat: 14-16 g
- Fiber: 2-3 g
- Sodium: 600-700 mg
Explanation of the Recipe: Why It’s Timeless
This recipe is a perfect example of how simple ingredients can be transformed into a flavorful and satisfying dish. The bok choy provides a refreshing crunch, the eggs offer richness, and the shrimp (whether dried or fresh) brings a savory umami depth to the dish. The sesame oil and oyster sauce enhance the flavors, creating a beautifully balanced stir-fry that is both light and fulfilling. It’s a timeless recipe because it’s both nutritious and versatile, and its combination of textures and flavors never goes out of style.
FAQS:
Q: Can I use fresh shrimp instead of dried shrimp?
A: Yes, fresh shrimp can be used instead of dried shrimp. However, dried shrimp adds an extra layer of umami flavor, so if you do substitute with fresh shrimp, you may want to increase the amount of oyster sauce or soy sauce to enhance the dish’s flavor.
Q: Can I use a different type of leafy green instead of bok choy?
A: Absolutely! You can substitute bok choy with other leafy greens like spinach, kale, or napa cabbage, though the texture may differ slightly.
Q: Can this dish be made ahead of time?
A: While it’s best enjoyed fresh, this dish can be made ahead and stored in an airtight container in the fridge for up to 2 days. Reheat it gently in a pan before serving.
Tips for Making Stir-fried Bok Choy with Shrimp and Eggs:
- Use a wok or a large frying pan: A wok allows for more even heat distribution and provides more space for stir-frying.
- Don’t overcook the bok choy: Keep it crisp by blanching it just until tender and not overcooking it during stir-frying.
- Adjust the seasoning to your taste: The beauty of this dish is in its flexibility, so feel free to experiment with different seasonings, such as adding a splash of soy sauce or a dash of chili flakes for heat.
- Add some extra veggies: If you want to make the dish even more nutritious, feel free to add additional vegetables, such as mushrooms, carrots, or bell peppers.
Storage Tips:
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, simply stir-fry in a hot pan with a little bit of oil to retain the texture. Avoid microwaving if you want to preserve the crispness of the bok choy.
Conclusion:
This Stir-fried Bok Choy with Shrimp and Eggs is a wonderful dish that brings together fresh ingredients, bold flavors, and a satisfying texture in every bite. Whether you’re making it for a quick weeknight dinner or as a light lunch, this recipe is sure to become a go-to in your kitchen. With its simplicity and versatility, it’s a dish that highlights the best of Asian cuisine and proves that healthy meals can also be full of flavor. Give this recipe a try and enjoy a comforting, flavorful meal that’s as nourishing as it is delicious.