Chinese stir-fried Bok Choy w/Shrimp recipe


  • 4 cloves garlic, peeled and chopped
  • 30 g ginger, peeled and chopped
  • 2 fresh red chillies, stalk and seeds removed, and chopped
  • 2 tbsp dried shrimp, soaked in warm water to soften, and drained
  • 1 tsp shrimp paste
  • 2 tbsp vegetable oil
  • 1/2 tbsp palm sugar
  • 1-2 tbsp soy sauce
  • 450 g bok choy, washed and trimmed
  • sea salt and freshly ground black pepper


  • Using a pestle and mortar, pound garlic, ginger and chillies to a paste.
  • Add dried shrimp and pound them to a paste. Beat in shrimp paste and bind with a little oil.
  • Heat remaining oil in wok or a heavy-based saucepan. Stir in spicy shrimp paste and cook over low heat for 2-3 minutes until fragrant and beginning to colour.
  • Stir in sugar and soy sauce until well mixed.
  • Add bok choy, tossing it around pan to coat leaves in spicy juices until they begin to wilt.
  • Season to taste with salt and pepper and serve immediately.

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