Sautéed Shrimp and Egg Stir Fry, Stir fried Bokchoy and Mushrooms, and Rice
/private_media/recipes_images/2022/01/20/04/1642651793.7237692_file.webp?X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Credential=ASIAVLLBXKY7K5XFNJLP%2F20250430%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Date=20250430T032256Z&X-Amz-Expires=3600&X-Amz-SignedHeaders=host&X-Amz-Security-Token=IQoJb3JpZ2luX2VjEP%2F%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FwEaCXVzLXdlc3QtMSJGMEQCIH4ME8qOUh1pEhKRhnDonEO3Y2Xh%2FGJ0ha5H%2F%2BWC1UgVAiBTQIJcUNCwYTkYZZsDuvGFo5eduWCLR31VBlgcYZl%2FFCr0AwiY%2F%2F%2F%2F%2F%2F%2F%2F%2F%2F8BEAMaDDM2Nzk2MTUyNzg3MCIM3X5jYnENaSLkhJSUKsgD8yuPVlZh8mtMaqvsBmUBHFQjRB5ec7OOE7%2B4X1WQB3uZW%2FhE0SqFvIxL0%2FKm25tqM%2FAzLtzCaKuTB6%2FhbTCtLGnRW2icQC%2Ffev5TS7vA2zKIez4UYLPtmRT%2FPRXzxj9dEw2C41GXq0DFQ5BEjSt5IzY5NRt2ErWLTXIEap6S5JUl8GDGydecisJxzHeLNZ%2BbzyACEHW7vfR6LhU4L4Q98eexabCKkLFqDJqd1zT4kV0NahSanSf76De694ga8IHN6pwAPvdnCwAZcFaMEzCsXJoyfPEslFR38BecQVK9smnYvPLYakEhY0hYumu%2FgbXPQUnXhd5Q1%2FtCQ6ChpTRs0D9e67XNsmcDkwbCSRqSrd8dqN9hUWTevwf3Jo8LeSfTSyvsZK8G%2BVLU8KJq6BkDiOr1R%2BDZg%2FJ%2BHKgs%2Fml3VqdYp3xKT3aSrwnxOkdXs2xGiide%2FF%2B%2Bt903vw%2FN6BkPivhUXSJnv8BVwTUT74fyMgQa%2BAI4Hsgs3BirM1YpnJD%2FVbX%2FL7tA2Jd3VxA1b9hbxsHdaMdZyZVzEmeEGfsOdPOxXQYULtAPVrYB6gzQOMFTWW5SfKzfQ9ipCZOk689Z%2FUIxsYk%2FXhaQMP2lxcAGOqYB3%2F3qQppkf2xtE95kw8BMLHtHu9hXb%2FfeVl9%2FUmET2Mn8O8Rek0%2FQLVabRshu5eNOVnq%2Fp3pSxVPWZkVVTt%2Fw8aOcYYMP4ZBpFRwDOAnaxPV2XOFS5ZxjP361BIDjjDTCGyQqRNATfAT8Nz8tY%2FP1h0%2FkfqSJUnuEm7V50nT9sG4LKJNHyv1zMMuRWWNavrM4muvF%2BOKcKTPaEKMqjNg6dxq12sA0Qw%3D%3D&X-Amz-Signature=596ad450f01806697a6029e4a2942560786c4c3ec5d1946f729e94481e08f40a)
Day 1 dinner this week is my take on 2 classic homestyle Chinese dishes. The best part about this meal is BOTH dishes are finished within the time your rice cooks, which is just around 30 minutes!
Up first is the shrimp and eggs - a few notes for cooking:
- I like to butterfly my shrimp. This not only helps the presentation after it’s cooked, but it increases the surface area of contact with the pan and helps the shrimp cook more evenly.
- When cooking the shrimp, you want a really HOT pan. I use a cast iron, but you can use a sauté pan or wok. Wait until you see wisps of smoke and then add the shrimp. Then, cook until just pink on both sides. I don’t wait until the shrimp is completely not opaque (a standard sign shrimp is cooked), because it will continue to cook after you remove it from the pan, AND you’re going to add it back to the heat with the eggs for a hot second.
- Let your scallions char for about a minute to really bring out the flavor. Make sure there’s enough oil in your pan, and don’t be afraid of oil here because both the shrimp and egg are very lean proteins. Fat helps the cooking process, and can still be considered ‘healthy’.
For the bokchoy and mushroom stir fry:
- Let your mushrooms caramelize. If you don’t see some golden brown action happening after 5 or so minutes, your pan isn’t hot enough, or you have too many mushrooms in the pan. Remove some and keep cooking. Salt at the end.
- I like to cut my bokchoy in smaller 1” pieces. It’s not typically cut this way for presentation, but I find it a bit too hard to eat when it’s very long.
Special Equipment
Ingredients
Directions
Wash your rice and rinse until the water is mostly clear. Add 1.5 cups of water to the rice and cook in the rice cooker (or on the stovetop).
Pat dry and butterfly the shrimp (run the knife through the top of the shrimp) . Season with 1 teaspoon of kosher salt and black pepper.
Beat 2 eggs.
Cut bok choy into 1” pieces and mushrooms into ½” pieces.
Heat a cast iron pan on high heat and add 1 tablespoon of oil to the pan. Add the shrimp to the pan and make sure it's spread in an even layer. Cook until just pink and charred, about 1 minute. Flip shrimp and cook for another minute, then remove the shrimp from the pan.
Add the scallions and stir until slightly charred, about 1 minute. Add the beaten eggs, and cook until solidified (try to avoid browning). Add the shrimp, mix together, and plate.
Give a quick rinse to the cast iron pan. Add another tablespoon of oil and add the sliced mushrooms. Let sear on high heat until golden brown, about 3-4 minutes. Stir around and add sliced bokchoy. Toss to combine, add a tablespoon of water to help steam the bokchoy. Add a pinch of salt, stir, and plate!