Garlic Ginger Shrimp Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
A quick meal that is perfect for lunch and dinner! Fresh ingredients, and a recipe to make your own no-sugar added stir-fry sauce!
  • 4-6 leaves baby bok choy, roughly chopped
  • 1 red bell pepper, quartered and sliced
  • 1 pound shiitake mushrooms, sliced (or any other mushrooms)
  • salt and pepper, to taste
  • 4 cloves garlic, minced
  • 1-inch knob fresh ginger (or 2 tbsp dried ginger spice)
  • ½ cup chicken stock (or vegetable stock)
  • 1 tsp cornstarch
  • 1 tbsp rice wine vinegar
  • ½ tbsp honey
  • 1 tbsp sesame oil
  • 1½ pounds medium shrimp, peeled and deveined
  • ½ cup cauliflower crumbles (optional)
  • green onions and sesame seeds, for garnish (optional)
  1. Prep veggies: roughly chop the bok choy, keeping the leaves and stalks separate from each other.Quarter and slice red pepper. Mince the garlic. Remove the stems from the shiitakes and thinly slice the caps. Peel and mince the ginger, if using.
  2. In a small bowl, whisk together the stock, cornstarch, and rice wine vinegar.
  3. In a large nonstick skillet, heat the sesame oil over medium-high heat until hot. Add the bok choy stalks, red bell pepper and mushrooms, spreading into a single layer of skillet. Season with salt and pepper. Cook, without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softened, 2 to 3 minutes.
  4. Add in the garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
  5. Season the shrimp on both sides with salt and pepper. Add to the vegetables and cook until just pink, about 1 to 2 minutes per side.
  6. Push all the ingredients to the outer edges of the pan. Pour the sauce mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Stir in cauliflower crumbles, if using.
  7. Top with green onions, and sesame seeds, if desired.
Nutrition Information
Serving size: 1 Calories: 266 Fat: 6 Carbohydrates: 19 Fiber: 3 Protein: 34
Recipe by Casa de Crews at