Stir-fried bok choy with jumbo prawns

Asian greens like bok choy are loaded with nutrients including folic acid and calcium
Two bowls filled with shrimp, mushrooms and bok choy on wooden serving tray with chop sticks
4 servings / 40 min

Prep 15 min / Cook 25 min

  • ½ lb (250 g) jumbo prawns, fresh or frozen, thawed
  • 1 tbsp (15 mL) cooking sherry
  • 1 tbsp (15 mL) cornstarch, divided
  • 2 tbsp (25 mL) canola oil
  • 1 tbsp (15 mL) freshly grated ginger root
  • ½ cup (125 mL) sodium-reduced chicken broth
  • ½ tsp (2 mL) granulated sugar
  • ½ tbsp (7 mL) low sodium soy sauce
  • ½ lb (250 g) bok choy, cut into 1 inch (2.5 cm) pieces
  • 1 cup (250 mL) fresh mushrooms or 6-8 dried shiitake mushrooms*
  1. In large bowl, toss prawns with cooking sherry and ½ tbsp (7 mL) cornstarch.
  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. In small bowl or cup, mix together chicken broth, sugar, soy sauce and remaining cornstarch.
  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 info per serving (1 of 4)
  • Calories 270
  • Protein 24 g
  • Total fat 10 g
    Saturated fat 1 g
    Cholesterol 40 mg
  • Carbohydrates 16 g
    Fibre 2 g
    Sugars 9 g
    Added sugars 0 g
  • Sodium 90 mg
  • Potassium 686 mg

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