Baby Bok Choy with Chicken and Shrimp


A fast Asian dish elevates midweek dining. photo by: Nancy Duran

Beautiful baby bok choy from Ironwood Farm was the highlight of my CSA basket this week. It helped make a “back to work” Tuesday just a little bit brighter. After weeks of travel and house guests, a quiet night with my husband was just the ticket. This fast and fresh stir fry was the perfect one dish meal for a lazy night in. Feel free to double or even triple this recipe to feed the whole family. The kids will love this one too.

Serves 2

1/4 cup chicken stock
2 tablespoons soy sauce
1 tablespoon dark brown sugar
1 tablespoon Chinese cooking wine (or sherry)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon peanut oil
1 boneless, skinless chicken breast, thinly sliced on the diagonal
4 green onions, coarsely chopped on the diagonal, white and light green parts separated from the dark green parts
8 cooked large shrimp
About 2 small bunches baby bok choy

  1. In a medium bowl, combine the stock, soy sauce, sugar, cooking wine, vinegar, and sesame oil. Stir to combine well and set aside.
  2. In a wok, heat the peanut oil over medium-high heat. Add the chicken and the white and light green parts of the green onions and cook about 1 minute on one side of the chicken. Flip the chicken and cook for a further minute. Cook, stirring, for a further minute.
  3. Add the stock mixture to the wok and bring to the boil. Add the shrimp and bok choy. Cover for about 30 seconds to wilt the bok choy then uncover and cook for 2 to 3 minutes to cook the bok choy until crisp-tender and to reduce the sauce slightly. Add the dark green parts of the green onion and serve over rice.

Nutritional analysis based on 2 servings:
Calories 216, Fat 10g, Sodium 1193mg, Carbohydrate 13g, Fiber 4g, Sugar 7g, Protein 18g

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