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Plantation Shrimp with Bok Choy and Shiitake Mushrooms

September 9, 2009

This is my last recipe from my shopping trip at the Buford Highway Farmer’s Market- it produced a lot of meals.  I lucked out with the

shrimp with bok choy and shiitake mushrooms

shrimp with bok choy and shiitake mushrooms

recipes I chose to make and this one was as good as the others.  It has a lot of my favorite things- cabbage, mushrooms and shrimp and is South Beach friendly (or you can serve it over rice).  The ingredients really enhance the flavor of the shrimp, so make this if you like shrimp.  This is, of course another Charles Phan recipe, and serves 4 generously.


3/4 lb tiger or regular shrimp, peeled, detailed, de-veined, and sliced in half horizontally

4 oz shiitake mushrooms, de-stemmed and sliced into 1/4″ slices

12-16 ounces baby bok choy, rinsed, spun dry and cut into 1″ pieces

2 T canola or vegetable oil

1/2 t minced garlic

2 T (or less) mirin (rice wine)

1/3 c Stir fry sauce (scant 1/3 c chicken broth, scant 1 T fish sauce and 1/4 t sugar)


Prepare the shrimp.  Heat 1/2 T oil in a wok over high heat and add shrimp.  Stir fry just until they begin to color (20-30 seconds), then remove from wok and set aside.  Heat the remaining oil in the same wok and add garlic, cooking 10 seconds.  Add mushrooms and bok choy and stir fry for 2-3 minutes, until they begin to get tender.  Add the shrimp and stir fry for 10 seconds, then add mirin and stir fry sauce and continue cooking until shrimp are cooked, another few seconds.  Serve immediately.

2 Comments leave one →
  1. Melissa permalink
    September 10, 2009 3:00 pm

    Very cool. I just saw baby bok choy at Harry’s and didn’t quite know what to do with it. I’ll give this a try!

  2. Amanda permalink
    September 20, 2009 10:59 am

    What does it mean when shrimp are detailed?

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