Get ready for a weeknight wonder that's bursting with fresh flavors and vibrant colors! This is a testament to how quickly you can whip up a truly satisfying and wholesome meal. Succulent shrimp, tender bok choy, and fluffy scrambled eggs come together in a light, savory sauce, making it an irresistible dish perfect over a bed of fluffy rice.
📜 Ingredients
2 tablespoons neutral oil (like canola or vegetable)
1 pound large shrimp, peeled and deveined
2 large eggs, lightly beaten
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups bok choy, roughly chopped (white stems and green leaves separated)
2 tablespoons halal-certified soy sauce or tamari
1 tablespoon halal-certified oyster sauce (optional, or substitute with 1/2 tsp sugar + 1 tsp more soy sauce)
1 teaspoon sesame oil
1/2 teaspoon white pepper
1/4 cup chicken or vegetable broth (halal-certified if chicken)
1 tablespoon cornstarch
Cooked rice, for serving
📝 Instructions
- In a small bowl, whisk together the soy sauce, halal oyster sauce (if using), sesame oil, white pepper, chicken broth, and cornstarch. Set this stir-fry sauce aside.
- Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set but still soft. Remove the eggs from the wok and set them aside.
- Add the remaining 1 tablespoon of neutral oil to the wok. Add the shrimp and cook for 1-2 minutes per side, until pink and just cooked through. Remove the shrimp from the wok and set aside with the eggs.
- Add the minced garlic and grated ginger to the wok. Sauté for 30 seconds until fragrant, being careful not to burn.
- Add the white stems of the bok choy to the wok and stir-fry for 1-2 minutes until slightly tender-crisp.
- Add the green leaves of the bok choy and stir-fry for another 1-2 minutes until wilted.
- Give the prepared stir-fry sauce a quick whisk (as cornstarch settles) and pour it into the wok with the vegetables. Stir continuously until the sauce thickens, about 30 seconds.
- Return the cooked shrimp and scrambled eggs to the wok. Gently toss everything together to coat with the sauce. Cook for just 1 minute more to heat through.
- Serve immediately over freshly cooked rice for a complete and delicious meal!
💡 Chef's Tips
- Spice it Up: For a hint of heat, add a pinch of red pepper flakes or a few slices of fresh red chili along with the garlic and ginger. It adds a lovely kick!
- Veggie Swap: No bok choy? Napa cabbage or even spinach can be a good substitute. Just adjust cooking times as spinach wilts very quickly.
