The Perfect Stir Fry

Makes 1 big serving or 2 small portions

  • 1 tsp minced fresh ginger
  • 1 minced garlic clove
  • 1 small onion, chopped
  • 1/4 cup green onions, thinly sliced
  • 1 cup mushrooms, chopped
  • 5 cups baby bok choy, roughly sliced
  • 1 tsp sesame oil
  • 1 tbsp water
  • 3 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 100g uncooked, peeled shrimp (can be substituted with tofu, chicken, pork etc.)  
  • 1 tbsp chopped almonds/cashews/peanuts (optional)
  1. Saute minced ginger and minced garlic clove in a med-high wok until ginger is fragrant.
  2. Add onion and green onions. Saute until onion is translucent.
  3. Place shrimp into the wok, sprinkle with black pepper and remove when shrimp barely cook (they should just turn pink–about 1 min per side)
  4. Add mushrooms and baby bok choy to wok. Drizzle in sesame oil, water, light soy sauce and rice vinegar.
  5. Stir-fry until all bok choy is wilted.
  6. Sprinkle with chopped almonds, peanuts, or cashews and CHOW DOWN! 🙂



One response

11 06 2008
Movin on down.. « Food, Fashion, Life

[…] finished up a couple grilled sweet potatoes from the barbeque the other day and made some of my Perfect Stir-fry but just with some bok choy this time because I was too lazy to chop anything else […]

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