Cook’s notes
What is bok choy?
It is one of the many varieties of Chinese cabbage — an ambiguous term that English speakers often use to refer to Brassica rapa subsp. chinensis. Depending on where you are in the world, it can be spelled pak choi, bok choi, or pak choy.Which part of bok choy is used in cooking?
Bok choy grows in bulbs and the lower stalks can be light green or white. Both leaves and stalks are edible although the stalks are not as flavorful as the leaves. They require a slightly longer cooking time too. (See how to cook Chinese cabbage)Peeled and deveined shrimps
Frozen fully cleaned shrimps are available in some groceries. Just thaw and cook.
If you prefer to buy live shrimps, see how to clean, peel and devein shrimps and prawns.
Two tips
- Don’t overcook the shrimps.
- Don’t overcook the bok choy.
Sauteed shrimps and bok choy
Ingredients
- 12 to 14 large shrimps peeled and deveined
- 1 tablespoon cooking oil
- 1 shallot peeled and thinly sliced
- 8 cherry tomatoes halved
- ½ teaspoon chopped garlic
- ½ teaspoon grated ginger
- 1 teaspoon fish sauce you may need more
- 10 to 12 bok choy leaves with the stalks
- ½ teaspoon sugar
- ¼ teaspoon ground black pepper
Instructions
- Place the shrimps between stacks of paper towels and press down lightly to remove excess moisture.
- Cut the bok choy into one-inch slices; separate the stalks from the leafy portions.
- Heat the cooking oil in a pan.
- Saute the shallot, tomatoes, garlic and ginger with half of the fish sauce and half of the pepper until the vegetables are just starting to soften.
- Add the bok choy stalks (they take longer to cook than the shrimps) and continue sauteeing for a minute.
- Spread the shrimps in the pan and cook without moving them for a minute.
- Drizzle in the rest of the fish sauce, sprinkle in the rest of the pepper and all of the sugar.
- Stir the contents of the pan and cook until the shrimps have almost completely changed color.
- Add the bok choy leaves to the shrimps. Cook, tossing, until the leaves are wilted.
- Taste and adjust the seasonings, if needed.
- Serve your sauteed shrimps and bok choy immediately.
Indonesian yellow rice (nasi kuning)
