Bok Choy with Shrimp Stir-Fry


Bok Choy makes this sweet and tangy stir-fry crunchy.

I need to get an accurate measurement on the lemon juice. Juicing a lemon is too much juice.

Super easy

Bok Choy with Shrimp Stir-Fry


For 4 Person(s)


  • 1 large Lemon
  • 1 Tbsp(s) Soy Sauce
  • 2 Tbsp(s) Honey
  • 2 Tbsp(s) Rice Vinegar
  • 1 Tbsp(s) Corn Starch
  • 1 lb(s) Shrimp, raw, peeled and deveined
  • 3 tsp(s) Oil, divided
  • 1/2 tsp(s) Crushed Red Pepper
  • 1 clove Garlic, minced
  • 1 Tbsp(s) Ginger, fresh, minced
  • 1 each Red Bell Pepper, cut into strips
  • 1/2 cup(s) Onion, thinly sliced
  • 1/2 cup(s) Scallions, cut to 2 in lengths
  • 1/2 cup(s) Bok Choy, sliced
  • 1/4 cup(s) Vegetable Broth

Bok Choy with Shrimp Stir-Fry Directions

  1. Juice the lemon and zest.
  2. Comine the lemon juice, zest, soy sauce, honey vinegar and cornstartch in a zip-top bag. Add the shrimp and refridgerate for 30 minutes.
  3. Heat 2 Tablespoons of oil in a wok on high. Add crushed red pepper flakes, garlic and ginger. Stir for 1 minute.
  4. Add bell pepper, onion and scallions. cook for 2 minutes.
  5. Add bok choy and saute for 2 minutes.
  6. Remove everything from the wok and keep warm.
  7. Saute the shrimp in 1 Tablespoon of oil for about 2 minutes until the shrimp are done.
  8. Add broth and cook 2 minutes. 
  9. Return everything to the wok and stir until mixed well.
  10. Serve over rice.


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