I have to say that the sauce is DELICIOUS!!! But...the execution of this recipe is off. If you cook the shrimp first as directed, they will be quite overcooked. I decided to cook the veggies first for 2-3 minutes, then add in the shrimp, cook another 2-3 minutes, and finally add in the bok choy leaves. I also don't recommend sprinkling cornstarch over the stir-fry; it will not incorporate well and will leave clumps. Instead, create a slurry/sauce by whisking together in a bowl the soy sauce, sweet vermouth, brown sugar, rice vinegar and cornstarch. When the veggies and shrimp are cooked, pour the sauce ingredients into the wok and stir to combine til thickened. Lastly, this makes 4 VERY small servings. I suggest you double the recipe if you intend on serving 4. I will be making this again for a quick weeknight meal!
Loved this. Will make again for sure. I did use 2 lbs of shrimp and doubled the rest of the ingredients. My whole family loved it . I rarely cook Asian food but this was pretty easy. I did have all the food items prepped before hand making it easier to prepare. Thank you for sharing this recipe.
I agree with France C... the shrimp should be removed from the pan when they’re done, then added back in after the veggies are done. I cooked mine as written, and they were fine, but they might have been even better if not cooked so long.
Loved it! Bok choy, veggies and shrimp were a great combo. Increased the sauce a bit.
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