Shrimp & Bok Choy Stir-Fry

Marinating the shrimp before they reach the wok gives them a flavor that’s both sweet and sour.


  • 1 each lemon
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 pound jumbo shrimp, peeled and deveined
  • 3 teaspoons vegetable oil, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 each red bell pepper, cut into strips
  • 1/2 cup onion, thinly sliced
  • 1/2 cup green onion, thinly sliced
  • 4 cups bok choy, sliced
  • 1/4 cup chicken broth


  1. Juice lemon and scrape 1 tablespoon zest.

  2. Mix lemon juice, lemon zest, soy sauce, honey, vinegar and cornstarch in a zip-top bag. Add shrimp. Marinate for 30 minutes.

  3. Heat 2 teaspoons vegetable oil in wok over high heat. Add crushed red pepper flakes, garlic and ginger; stir for 30 seconds. Add red bell pepper and both onions; cook 2 minutes. Add bok choy; sauté for 2 minutes. Remove from wok and keep warm.

  4. Add 1 teaspoon vegetable oil to wok. Add shrimp and sauté for 2 minutes or until shrimp is pink. Add chicken broth and cook for 2 minutes. Return vegetables to wok, stirring until hot. Serve immediately with rice.