{"id":33450,"date":"2025-07-02T07:40:20","date_gmt":"2025-07-01T23:40:20","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=33450"},"modified":"2025-07-07T10:53:59","modified_gmt":"2025-07-07T02:53:59","slug":"shrimp-and-bok-choy-stir-fry","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/shrimp-and-bok-choy-stir-fry\/","title":{"rendered":"Shrimp and Bok Choy Stir Fry"},"content":{"rendered":"\n

Can you imagine the crispy bok choy stem embracing the plump, tender shrimp with a glossy garlic flavor? Today, I will show you exactly how to get shrimp and Bok Choy stir fry perfectly every time within just 15 minutes. <\/p>\n\n\n\n

I love this combination very much in summer as it is a light stir fry dish. <\/p>\n\n\n\n

\"shrimp<\/figure>\n\n\n\n

About this combination <\/h2>\n\n\n\n

<\/span>I love to introduce this fascinating Chinese character \u9c9c (xi\u0101n)<\/strong>. Umami flavor is an excellent Chinese culinary philosophy called xi\u0101n<\/em> (\u9c9c).<\/span> It is a poetic fusion of two radicals that reveals its layered meaning:<\/p>\n\n\n\n

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  1. \u9c7c (y\u00fa) – “Fish”<\/strong>, the left radical represents seafood\u2019s natural umami<\/strong>, the oceanic depth in ingredients like shrimp, scallops, or seaweed. In this recipe, I use shrimp. <\/li>\n\n\n\n
  2. \u7f8a (y\u00e1ng) – “Lamb”<\/strong>, the right radical is the savory-sweet notes in meats, mushrooms, and vegetables that symbolize land-based richness<\/span>. You already see that we have Bok Choy from the earth. <\/li>\n<\/ol>\n\n\n\n

    Shrimp is the most common ingredient th<\/span>at can bring umami flavor. When it is cooked with bok choy and seasoned with oyster sauce, I love this new combination of the land and the sea.<\/em><\/p>\n\n\n\n

    Bok Choy<\/strong> <\/h3>\n\n\n\n

    No vegetable is more versatile in Chinese kitchens than bok choy (\u5c0f\u767d\u83dc). I cook it in various dishes, ranging from our daily cooking routine. You may find two varieties in markets: baby bok choy and the standard version<\/strong>. For saut\u00e9s and soups, I love to use baby bok choy, while I prefer the larger ones for stir-fries like this one or fermented bok choy.<\/p>\n\n\n\n

    \"shrimp<\/figure>\n\n\n\n

    How to make shrimp and Bok Choy stir fry <\/h2>\n\n\n\n

    The first step of making this quick bok choy and shrimp stir fry is to marinate the shrimp, so they can have a basic flavor. In this recipe, I also add a very small amount of starch<\/em><\/strong> so the shrimp can be much tender after cooking.<\/p>\n\n\n