Chinese Shrimp Stir Fry Recipe With Vegetables How Do You Make Shrimp Stir Fry With Chinese Greens?

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20 mins

6 mins

26 mins

to 4 servings

Nutrition Facts (per serving)
221 Calories
9g Fat
13g Carbs
22g Protein

Show Full Nutrition Label


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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Video about Chinese Shrimp Stir Fry Recipe With Vegetables

🦐 How my dad cooks the JUICIEST Shrimp Stir Fry! (蝦仁炒雪豆)

Watch Daddy Lau teach us how to make shrimp & snow pea stir-fry. This is a super simple but delicious stir-fry dish that can be adapted for any ingredients you have!



Check out our blog for an adjustable list of ingredients and step-by-step videos:

If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.




– Electric Burner:
– Non-Stick Wok:
– Carbon Steel Wok:
– Non-Stick Pan:
– Carbon Steel Pan:
– Stainless Steel Skillet:
– Cookware Set:
– 8 Quart Pot:
– Cookware Collections:

– Pan Protector:
– Carbon Steel Seasoning Wax:

– Dad’s 40 year old Chinese Chef Knife:,
– Chef Knife:
– Santoku Knife:
– Starter Knife Set:

– Sharpening Stone Set:

– Magnetic Knife Strip (storage):
– Cutting Board:
– Instant Read Thermometer #1:
– Instant Read Thermometer #2:
– Food Scale:


If you don’t live near an Asian market, you buy these online / on Amazon:
– Sesame Oil:
– Handcrafted Soy Sauce:
– Light Soy Sauce:
– Light Soy Sauce (Handcrafted):
– Dark Soy Sauce:
– Dark Soy Sauce (Handcrafted):
– Rice Cooking Wine:
– Premium Oyster Sauce:,
– Chili Oil:
– Hoisin Sauce:
– Chicken Bouillon:
– Shaoxing Cooking Wine:

Options for Vegetarian Oyster Sauce

Options for Gluten Free Oyster Sauce

Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale – at no extra cost to you. If you use these links, we really appreciate the support!



FlavCity with Bobby Parrish:
Asian garden 2 table:
Made With Lau (Buddha’s Delight recipe):
Made With Lau (Chinese Broccoli/Gailan recipe):



00:00 – Peel & slice shrimp
00:59 – Shrimp sizes
01:18 – Leave shrimp tails on?
02:16 – On shrimp & sustainability
02:52 – Marinate shrimp
03:17 – Prepare the snow peas
04:22 – On snow peas
05:37 – Prepare aromatics
06:16 – Create sauce
06:44 – Blnach vegetables
08:51 – Stir-fry shrimp
09:34 – Stir-fry everything
10:41 – Stir-fry 101
11:12 – Does Cam approve?



Learn more about the Lau family, and why we started this channel + blog:



Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh

Intro Flute Music – Performed by Daddy Lau
Copyright Chillhop Music –
Copyright Chillhop Music –

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