Shrimp & Bok Choy Stir-Fry

20 4 servings, 1/4 recipe (204 g) each
Recipe By
(3) 3 Reviews
Prep Time
Total Time

4 servings, 1/4 recipe (204 g) each

What You Need

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Make It

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  • Mix first 3 ingredients until blended.
  • Heat oil in large skillet on medium-high heat. Add peppers and onions; stir-fry 2 min. Add bok choy; stir-fry 1 min. Transfer to bowl; cover to keep warm.
  • Add 1 Tbsp. of the dressing mixture and shrimp to skillet; stir-fry 2 min. Add vegetables and remaining dressing mixture; stir-fry 1 to 2 min. or until shrimp turn pink.

Serving Suggestion

Serve with hot cooked brown rice.


Substitute baby spinach leaves for the cut-up bok choy.


  • 4 servings, 1/4 recipe (204 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 3 Meat & Alternatives
  • 1 Fats

Nutrition Bonus

Serve this delicious stir-fry any night of the week. As a bonus, it provides a good source of iron, per serving.

Nutritional Information

Serving Size 4 servings, 1/4 recipe (204 g) each
Calories 190
% Daily Value
Total fat 8g
Saturated fat 0.5g
Cholesterol 170mg
Sodium 430mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 6g
Protein 22g
Vitamin A 40 %DV
Vitamin C 120 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • FantasticFrans |

    I would add more bok choy, in that it cooks down a lot.

  • ShawnsMom |

    I made this tonight and found it easy and delicious! I cooked up some Chinese noodles and served it with them. Loved it! I will definitely be making it again

  • nanunanu |

    This is yummy, with it's delicate hint of ginger - I may add more ginger the next time I prepare it because my husband and I both like this flavour. We also added hot chili flakes at the table for a bit of heat. This recipe is definitely a keeper.