Shrimp Stir Fry with Chinese Greens Recipe

Shrimp with chinese greens stir fry

The Spruce

Prep: 20 mins
Cook: 6 mins
Total: 26 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
221 Calories
9g Fat
13g Carbs
22g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 221
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 5%
Cholesterol 180mg 60%
Sodium 1555mg 68%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 22g
Vitamin C 17mg 86%
Calcium 139mg 11%
Iron 2mg 9%
Potassium 581mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marinated shrimp are combined with Chinese greens (bok choy) and mushrooms in this simple stir-fry recipe with a light sauce that lets the natural flavor of the ingredients shine.

It's an easy dish that takes about 6 minutes to cook and about 20 minutes to prep. That means you can have a delicious meal on the table in less than 30 minutes!

This makes a complete meal for two when served with rice or when served as a multi-course meal, it easily can feed up to four.


  • 1/2 to 3/4 pound shrimp, peeled and deveined

  • 1 tablespoon Chinese rice wine, or dry sherry

  • 1/2 teaspoon salt

  • 1 tablespoon cornstarch

  • 1/2 pound Chinese greens, such as bok choy

  • 4 ounces fresh mushrooms, or 6 Chinese dried mushrooms, or dried shiitake mushrooms

  • 2 tablespoons vegetable oil, or peanut oil for stir-frying, more as needed

  • 2 thin slices ginger, peeled

  • 1/4 teaspoon salt

  • 1/4 cup sodium-reduced chicken broth

  • 1/2 teaspoon sugar

  • 1 tablespoon light soy sauce

  • Freshly ground black pepper, to taste

  • 1 teaspoon cornstarch, mixed with 2 teaspoons water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for shrimp with Chinese greens stir fry
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  2. If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running water and pat dry with paper towels.

    Defrost shrimp
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  3. Place the shrimp in a large bowl and add the rice wine or sherry, 1/2 teaspoon salt, and 1 tablespoon cornstarch, stirring in one direction (this is to make sure the marinade spreads evenly).

    Put shrimp in bowl
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  4. Chop the bok choy stalks diagonally and the leaves across into 1-inch pieces.

    Chop bok choy
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  5. Wipe the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms, remove the stems, and cut into quarters.

    Chop mushrooms
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  6. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for about 30 seconds, until aromatic.

    Heat the wok
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  7. Next, add the shrimp and stir-fry until they turn pink. Remove the cooked shrimp from the pan.

    Add the shrimp
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  8. Add a bit more oil if needed so there are about 1 1/2 tablespoons in the wok. Add the bok choy, mushrooms, and 1/4 teaspoon salt. Stir-fry for 1 minute. If the vegetables seem a bit dry at this point, add a small amount of water or rice wine. Add the chicken broth, cover and cook for 2 more minutes.

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  9. Return the shrimp to the pan. Add the sugar, soy sauce, and pepper.

    Return shrimp to the pan
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  10. Give the cornstarch/water mixture a quick stir and add to the middle of the ingredients, stirring to thicken. Cook, stirring for another minute.

    Give mixture a stir
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  11. Serve hot with rice, if desired.

    Serve hot with rice
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