Shrimp, Bok Choy, and Asparagus Stir-Fry

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This delicate combination of shrimp, asparagus, and bok choy is perfect over a bowl of brown rice!

Serves 4



In a small bowl, whisk the chicken stock with the soy sauce, sake, and cornstarch slurry. Set aside.

Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, ginger, garlic, and crushed red pepper and stir-fry until fragrant, about 20 seconds. Add the onion and shiitake slices and stir-fry until they are lightly browned and nearly tender, about 3 minutes. Add the bok choy and asparagus and cook until tender but still crispy, about 2 minutes. Add the shrimp and stir fry until they are pink and curled and nearly cooked through, about 2 minutes.

Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp, bok choy, and asparagus stir-fry to a medium serving bowl and garnish with the crispy Chow Mein noodles.

Serve it with brown rice and a glass of Riesling.


This can be turned into a vegetarian dish, by removing the shrimp and adding tofu instead. Also if you want to turn this into a low-carb dish, remove the crispy Chow Mein noodles.

Nutrition Facts:

4 Servings

Amount Per Serving
Calories 304.3 
Total Fat 12.4 g 
Cholesterol 222.3 mg 
Sodium 828.8 mg 
Potassium 476.6 mg 
Total Carbohydrate 20.7 g 
Dietary Fiber 2.3 g 
Sugars 2.3 g 
Protein 28.1 g


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