Fiery Wok-Kissed Shrimp and Bok Choy
Dim Sim LimFiery Wok-Kissed Shrimp and Bok Choy
Ingredients
For the Fiery Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon Chinese cooking wine
- 1/4 teaspoon white pepper
- 2 tablespoons peanut oil, divided
For the Aromatic Base
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 2 red bird's eye chilies, thinly sliced (or more for extra 🔥)
- 2 green onions, white and light green parts, sliced
For the Bok Choy
- 1 pound baby bok choy, trimmed, halved lengthwise
For the Wok Sauce
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce, for color
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), (optional, but highly recommended for that extra BANG!)
- 1 teaspoon cornstarch
- 1/4 cup water or chicken broth
- 1/2 teaspoon sesame oil
For Garnish
- 2 green onions, green parts, thinly sliced
- as needed crispy chili oil, for a finishing kick!
Instructions
- 1
Alright, let's get this party started! First, we prep our shrimp. In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of cornstarch, 1 teaspoon of light soy sauce, 1 teaspoon of Chinese cooking wine, and 1/4 teaspoon of white pepper. Give it a good toss to coat each shrimp evenly. This is our velvetizing secret, baby! Set aside to marinate for at least 10 minutes. Tick Tock on the wok!
⏱️ 12 min
- 2
Next, let's get our wok sauce ready. In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 tablespoon Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (if using), 1 teaspoon cornstarch, and water or chicken broth. Mix it until it's smooth and lump-free. Finish with 1/2 teaspoon sesame oil. This is the liquid gold, the flavor bomb!
⏱️ 3 min
- 3
Now, fire up that wok! Get it smoking hot over high heat. Add 1 tablespoon of peanut oil and swirl it around to coat the entire wok. We're talking serious heat here, Wok Hei style! Add the marinated shrimp in a single layer. Don't overcrowd the wok! Sear the shrimp for 1-2 minutes per side until they turn pink and opaque. We want that beautiful char, that wok kiss! Remove the shrimp from the wok and set aside. Don't overcook them, or they'll be rubbery, and nobody wants that!
⏱️ 3 min
- 4
Add the remaining 1 tablespoon of peanut oil to the hot wok. Immediately toss in the minced garlic, ginger, sliced red chilies, and the white and light green parts of the green onions. Stir-fry vigorously for about 30 seconds until incredibly fragrant. Oh, that aroma! It's going to hit you like a flavor tsunami!
⏱️ 1 min
- 5
Add the halved baby bok choy to the wok. Stir-fry for 1-2 minutes, tossing constantly, until the bok choy starts to wilt and turn bright green but still has a nice crunch. We want that vibrant color and texture contrast, baby!
⏱️ 2 min
- 6
Give your prepared wok sauce another quick whisk, then pour it into the wok over the bok choy. Bring it to a rapid boil, stirring constantly, until the sauce thickens and becomes glossy. Boom! That's the magic happening!
⏱️ 1 min
- 7
Return the seared shrimp to the wok. Toss everything together quickly to coat the shrimp and bok choy evenly with that glorious sauce. Cook for just another 30 seconds to heat the shrimp through. We're not cooking, we're finishing!
⏱️ 1 min - 8
Now we serve! Transfer the Fiery Wok-Kissed Shrimp and Bok Choy to a large serving platter or individual bowls. Garnish generously with the thinly sliced green parts of the green onions and a generous drizzle of crispy chili oil for that extra kick and crunch. Holy cow, this is going to be insane! 10 out of 10! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimFiery Wok-Kissed Shrimp and Bok Choy
For the Fiery Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 1 teaspoon light soy sauce
- 1 teaspoon Chinese cooking wine
- 1/4 teaspoon white pepper
- 2 tablespoons peanut oil, divided
For the Aromatic Base
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 2 red bird's eye chilies, thinly sliced (or more for extra 🔥)
- 2 green onions, white and light green parts, sliced
For the Bok Choy
- 1 pound baby bok choy, trimmed, halved lengthwise
For the Wok Sauce
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce, for color
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), (optional, but highly recommended for that extra BANG!)
- 1 teaspoon cornstarch
- 1/4 cup water or chicken broth
- 1/2 teaspoon sesame oil
For Garnish
- 2 green onions, green parts, thinly sliced
- as needed crispy chili oil, for a finishing kick!
Instructions
- 1
Alright, let's get this party started! First, we prep our shrimp. In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of cornstarch, 1 teaspoon of light soy sauce, 1 teaspoon of Chinese cooking wine, and 1/4 teaspoon of white pepper. Give it a good toss to coat each shrimp evenly. This is our velvetizing secret, baby! Set aside to marinate for at least 10 minutes. Tick Tock on the wok!
⏱️ 12 min - 2
Next, let's get our wok sauce ready. In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 tablespoon Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (if using), 1 teaspoon cornstarch, and water or chicken broth. Mix it until it's smooth and lump-free. Finish with 1/2 teaspoon sesame oil. This is the liquid gold, the flavor bomb!
⏱️ 3 min - 3
Now, fire up that wok! Get it smoking hot over high heat. Add 1 tablespoon of peanut oil and swirl it around to coat the entire wok. We're talking serious heat here, Wok Hei style! Add the marinated shrimp in a single layer. Don't overcrowd the wok! Sear the shrimp for 1-2 minutes per side until they turn pink and opaque. We want that beautiful char, that wok kiss! Remove the shrimp from the wok and set aside. Don't overcook them, or they'll be rubbery, and nobody wants that!
⏱️ 3 min - 4
Add the remaining 1 tablespoon of peanut oil to the hot wok. Immediately toss in the minced garlic, ginger, sliced red chilies, and the white and light green parts of the green onions. Stir-fry vigorously for about 30 seconds until incredibly fragrant. Oh, that aroma! It's going to hit you like a flavor tsunami!
⏱️ 1 min - 5
Add the halved baby bok choy to the wok. Stir-fry for 1-2 minutes, tossing constantly, until the bok choy starts to wilt and turn bright green but still has a nice crunch. We want that vibrant color and texture contrast, baby!
⏱️ 2 min - 6
Give your prepared wok sauce another quick whisk, then pour it into the wok over the bok choy. Bring it to a rapid boil, stirring constantly, until the sauce thickens and becomes glossy. Boom! That's the magic happening!
⏱️ 1 min - 7
Return the seared shrimp to the wok. Toss everything together quickly to coat the shrimp and bok choy evenly with that glorious sauce. Cook for just another 30 seconds to heat the shrimp through. We're not cooking, we're finishing!
⏱️ 1 min - 8
Now we serve! Transfer the Fiery Wok-Kissed Shrimp and Bok Choy to a large serving platter or individual bowls. Garnish generously with the thinly sliced green parts of the green onions and a generous drizzle of crispy chili oil for that extra kick and crunch. Holy cow, this is going to be insane! 10 out of 10! Enjoy, my friends!
⏱️ 1 min