Stir-fried bok choy with jumbo prawns

Asian greens like bok choy are loaded with nutrients including folic acid and calcium.
Recipe and photo provided by
270 cal Serves 4
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Two bowls filled with shrimp, mushrooms and bok choy on wooden serving tray with chop sticks



  1. Step 1

    In large bowl, toss prawns with cooking sherry and ½ tbsp (7 mL) cornstarch.
  2. Step 2

    In wok or large saucepan, heat canola oil over medium high heat. Add ginger and stir fry for about 1 minute. Add prawns and stir fry until pink. Remove from pan and keep warm.
  3. Step 3

    In small bowl or cup, mix together chicken broth, sugar, soy sauce and remaining cornstarch.
  4. Step 4

    If needed, add a little more canola oil to the pan, add the bok choy and mushrooms. Stir fry for about 3 minutes. Return prawns and add chicken broth mixture. Serve hot from pan over steamed rice or noodles, if desired.

    NOTE: *If using dried whole mushrooms (available affordably in the ethnic aisle), place in a bowl and cover with boiling water and allow to stand for at least 20 minutes. When rehydrated, chop in halves or quarters.

Nutritional information

Per serving (1 of 4)

24 g
90 mg
686 mg
Total fat
10 g
Saturated fat
1 g
40 mg
16 g
2 g
9 g
Added sugars
0 g