Shrimp Stir Fry with Bok Choy Mushrooms Peppers
Elevate your dinner game with this vibrant and flavorful Shrimp Stir Fry with Bok Choy, Mushrooms, and Peppers—a quick and healthy recipe perfect for busy weeknights! Bursting with tender jumbo shrimp, crisp baby bok choy, colorful bell peppers, and earthy mushrooms, this dish packs in a medley of textures and tastes. The savory stir-fry sauce, made with soy sauce, oyster sauce, and sesame oil, creates a glossy coating that ties all the ingredients together in just the right way. Aromatic garlic and ginger infuse every bite, while a sprinkle of green onions and optional red pepper flakes adds the perfect finishing touch. Ready in just 30 minutes, this one-pan meal is a crowd-pleaser and can be served over steamed rice or noodles for a wholesome, satisfying dinner. Ideal for fans of quick Asian-inspired recipes, this stir-fry is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 4 heads baby bok choy (sliced lengthwise)
- 2 medium bell peppers (sliced into thin strips, any color)
- 8 ounces button mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks green onions (sliced for garnish)
- 0.25 teaspoon red pepper flakes (optional)
Instructions
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water to make the stir fry sauce. Set aside.
Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes, flipping halfway through, until pink and opaque. Remove the shrimp and set aside.
Add the remaining tablespoon of vegetable oil to the skillet.
Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 2-3 minutes until they release their moisture.
Toss in the sliced bell peppers and continue to cook for 2 minutes until slightly softened.
Add the bok choy and cook for another 2-3 minutes until the greens are wilted and the stems are tender-crisp.
Return the cooked shrimp to the skillet.
Pour the stir fry sauce over the shrimp and vegetables, stirring to evenly coat. Cook for 1-2 minutes until the sauce thickens.
Remove the skillet from heat and garnish with sliced green onions and red pepper flakes if desired.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.8 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 20.8 mcg | 104% | |
| Calcium | 941 mg | 72% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4014 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
