Cantonese Garlic Shrimp Stir-fry

A light and flavorful shrimp stir-fry featuring fresh ginger, garlic, tender bok choy, and water chestnuts served over a bed of brown rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.69/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• stir-fry

Ingredients

• 0.5 cup brown rice (uncooked)
• 0.5 pound shrimp (peeled and deveined)
• 1 head bok choy (chopped)
• 0.25 can water chestnut (drained and sliced)
• 1 tablespoon fresh ginger (minced)
• 2 tablespoon low sodium soy sauce
• 2 tablespoon sesame oil
• 3 clove garlic (minced)
• 0.25 teaspoon black pepper

Instructions

1. Cook the brown rice according to package directions while preparing the stir-fry ingredients.
2. In a large skillet or wok, heat 1 tablespoon of the sesame oil over medium-high heat.
3. Add the shrimp and cook for 2 to 3 minutes until pink on both sides. Remove the shrimp and set aside.
4. Add the remaining 1 tablespoon of sesame oil to the wok along with the minced garlic and fresh ginger. Sauté for 30 seconds until fragrant.
5. Add the chopped bok choy and water chestnut slices to the wok. Stir-fry for 3 to 4 minutes until the bok choy leaves are slightly wilted but still crisp.
6. Return the shrimp to the pan. Pour in the low sodium soy sauce and sprinkle with black pepper. Toss everything together until thoroughly combined and heated through.
7. Serve the Cantonese Garlic Shrimp Stir-fry immediately over the prepared brown rice.

Notes

You can add a touch of cornstarch mixed with cold water to the soy sauce if you prefer a slightly thicker sauce consistency.

Nutrition (per serving)

• Calories: 453
• Protein: 30.6 g
• Carbohydrates: 49.1 g
• Fat: 16 g
• Fiber: 3.9 g
• Sodium: 607 mg
• Saturated Fat: 2.4 g
• Sugar: 3 g
• Cholesterol: 183 mg