Bok Choy, Chives, and Shrimp Rice Bowl: A Luxurious Chinese-Inspired Dish
Bok Choy, Chives, and Shrimp Rice Bowl: A Luxurious Chinese-Inspired Dish
Impress your guests with this elegant Bok Choy, Chives, and Shrimp Rice Bowl, reminiscent of Yusan-seul
A healthy and delicious Bok Choy and Shrimp Rice Bowl, perfect for my shrimp-loving husband! Make it even tastier than your local Chinese restaurant!
Main Ingredients- Bok Choy: 4 heads
- Chives: 1 bunch (approx. 30g)
- Shrimp: 12 medium-sized, peeled and deveined
- Mushrooms (e.g., King Oyster or Shiitake): 1-2 handfuls
- Onion: 1/2 medium
- Minced Garlic: 1 Tbsp (15g)
- Korean Green Chili Peppers (optional): 2
Seasoning- Cooking Oil: 3 Tbsp (45ml)
- Oyster Sauce: 1 Tbsp (15ml)
- Soy Sauce: 1 Tbsp (15ml)
- Sesame Oil: 1 Tbsp (15ml)
- Salt: to taste (optional)
- Black Pepper: a pinch
Slurry (for thickening)- Starch (Potato or Cornstarch): 1 Tbsp (10g)
- Water: 250ml (1 cup)
- Cooking Oil: 3 Tbsp (45ml)
- Oyster Sauce: 1 Tbsp (15ml)
- Soy Sauce: 1 Tbsp (15ml)
- Sesame Oil: 1 Tbsp (15ml)
- Salt: to taste (optional)
- Black Pepper: a pinch
Slurry (for thickening)- Starch (Potato or Cornstarch): 1 Tbsp (10g)
- Water: 250ml (1 cup)
Cooking Instructions
Step 1
Before you begin, rinse the frozen shrimp under cold water to thaw, then drain them thoroughly in a colander. Pat them dry with paper towels and season lightly with black pepper.
Step 2
Prepare the slurry for thickening the sauce. In a small bowl, whisk together 1 Tbsp of starch and 250ml (1 cup) of water until smooth and lump-free. Potato starch or cornstarch both work well.
Step 3
Heat 3 Tbsp of cooking oil in a wok or large skillet over medium-low heat. Add 1 Tbsp of minced garlic and the 1/2 sliced onion. Sauté until the onion becomes translucent and softened, releasing its fragrance.
Step 4
Once the onion is nicely softened, add the prepared shrimp to the pan. Cook until the shrimp start to turn pink.
Step 5
Continue to stir-fry the shrimp for about 1-2 minutes, or until they are cooked through and have turned a vibrant pinkish-red. Be careful not to overcook, as they can become tough.
Step 6
When the shrimp are almost fully cooked, add the washed and roughly chopped bok choy (about 3-4cm pieces). Add the thicker stems first, followed by the leaves, to ensure even cooking.
Step 7
Stir-fry the bok choy over high heat for about 20 seconds, just until it begins to wilt slightly. It’s important to keep the bok choy crisp, so avoid overcooking.
Step 8
As the bok choy wilts, add the mushrooms, 1 Tbsp of oyster sauce, and 1 Tbsp of soy sauce. Toss everything together quickly over high heat until well combined. This step should be fast and energetic!
Step 9
Give the prepared slurry a good stir and gradually pour it into the pan while stirring. Continue to cook until the sauce thickens to your desired consistency. Reduce heat to low or turn it off once thickened.
Step 10
Finally, turn off the heat. Add a handful of chopped chives and 1 Tbsp of sesame oil. Gently toss everything together to distribute the flavors. If you like a bit of heat, you can also stir in some finely chopped Korean green chili peppers.
Step 11
Serve the delicious Bok Choy, Chives, and Shrimp topping generously over a bowl of hot steamed rice for a complete and satisfying meal!
