Ginger Shrimp Stir-Fry with Bok Choy, Cabbage & Potatoes
A quick stovetop shrimp dinner with ginger, garlic, bok choy, cabbage, and carrots. Seasonal, light, and fast, with boiled potatoes as the side instead of rice.
Back to full listIngredients
- Shrimp Raw White P&D Large 31/40 Count 1 lb $7.99/lb sale
- Bok Choy 1 lb $2.49/lb
- Green Cabbage 1/2 lb $1.49/lb
- Carrots 1/2 lb $1.69/lb
- Jumbo Yellow Onions 1/4 lb $1.49/lb
- Garlic 3 cloves $1.50 each
- Ginger Root 1 tablespoon grated $4.99/lb
- Son Premium Fish Sauce 1 tablespoon $11.79
- Pompeii® Lemon Juice 1 tablespoon $2.50 sale
- Kroger® Russet Potatoes 2 medium potatoes $2.99/5 lb
- Neutral oil 2 tablespoons pantry
- Black pepper to taste pantry
Instructions
- Cut the potatoes into chunks, boil in salted water for 12 to 15 minutes until tender, then drain.
- Pat the shrimp dry. Mince the garlic and grate the ginger.
- Slice the onion, shred the cabbage, slice the carrots, and chop the bok choy, separating stems and leaves.
- Mix fish sauce, lemon juice, and 2 tablespoons water in a small bowl.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir-fry the shrimp 2 to 3 minutes until just pink, then remove.
- Add remaining oil and cook onion, carrots, bok choy stems, and cabbage for 4 to 5 minutes.
- Add garlic, ginger, and bok choy leaves; cook 1 minute.
- Return shrimp to the pan and add the sauce. Toss 1 minute until coated.
- Serve with the boiled potatoes on the side.
Cook time: 30 minutes
Estimated cost: $12-15
Health notes: Lean protein, lots of vegetables, and relatively low fat. Good source of vitamin A and C.
Drink pairing: Sauvignon Blanc or off-dry Riesling