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Chef critique

Ginger Shrimp & Baby Bok Choy Stir-Fry

This is a solid, well-designed stir-fry recipe with excellent pacing, safe thawing instructions, and good technique. The main issue is the incorrect water-to-rice ratio, which will yield mushy jasmine rice if followed as written.

Score: 8/10

Suggested fixes

  • Decrease the water in step 1 to 1 cup (or 1 1/4 cups max) for the 3/4 cup of jasmine rice.
  • Fix the typo in the description by changing 'sale shrimp' to 'shrimp'.

Issues

  • high / cookability: The ratio of water to jasmine rice is incorrect. 1 1/2 cups of water for 3/4 cup of jasmine rice (a 2:1 ratio) will result in mushy rice. Jasmine rice typically requires a 1:1.25 or 1:1.5 ratio at most.
  • low / clarity: There is a typo in the description: 'juicy sale shrimp' likely meant 'juicy sweet shrimp' or just 'juicy shrimp'.

Strengths

  • Great workflow, utilizing the rice cooking time for prep and thawing.
  • Good use of a light cornstarch velvet on the shrimp to protect them and give them a good texture.
  • Proper stir-fry staging by cooking thick bok choy stems before adding the delicate leaves and aromatics.
  • Sauce is well-balanced with appropriate applications of salt (soy sauce), acid (rice vinegar), and sweet (brown sugar/honey).