• 4 baby bok choy
  • 4 cloves garlic
  • 1 lb. shiitake mushrooms
  • 1 1-inch knob fresh ginger
  • ½ cup chicken or vegetable stock
  • 1 teaspoon cornstarch*
  • 1 tablespoon mirin*
  • 1 teaspoon sesame oil
  • ¼ teaspoon crushed red pepper
  • 1 ½ lb. shrimp, peeled and deveined
  • 1 teaspoon kosher salt and freshly ground black pepper


1. Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.
2. Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger. In a small bowl, whisk together the stock, cornstarch, and mirin.
3. In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
4. Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
5. Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.
6. Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.
7. Serve over rice if desired (not included in nutritional information).

Nutritional information per serving

284 calories



MacGourmet downloadGarlicky Shrimp Stir-Fry with Shiitakes and Bok Choy. To import, drag image to your MacGourmet recipe box.


Skinny Taste


Servings: 4
Yield: 4