A TrinBago-Inspired Chinese Takeout Classic Recreated at Home
This Quick Shrimp & Bok Choy Stir Fry takes me right back to a trip I made to Trinidad and Tobago with my sister. She treated me to takeout from a popular Chinese restaurant in Penal, a small town in southern Trinidad, and the flavors left a lasting impression. Ever since, I’ve been recreating dishes like this in my Canadian kitchen, blending Caribbean memories with everyday cooking.
What makes this shrimp stir fry so special is the balance of flavors and textures—tender shrimp, crunchy bell peppers, and the slightly earthy, refreshing bite of bok choy. It’s also a fast weeknight meal, ready in under 30 minutes. If you’ve seen my Oyster Sauce Flavoured Shrimp Stir Fry, you’ll notice some similarities, but this version celebrates bok choy as the star.
This is the type of recipe that allows for flexibility. You can add more heat with Thai chilies, toss in extra vegetables like mushrooms or zucchini, or enjoy it as-is with steamed jasmine rice or coconut rice. No matter how you prepare it, you’ll find this shrimp stir-fry deeply satisfying, quick to pull together, and perfect for when you’re craving that Trinidad-Chinese restaurant flavor at home.
Ingredient Guide
- Shrimp – The primary protein, tender and juicy when quickly stir-fried.
- Salt – Enhances flavor and balances the sauces.
- Light Soy Sauce – Adds salty depth without overpowering the dish.
- Sesame Oil – Provides nutty aroma and classic stir-fry flavor.
- Chinese Cooking Wine – Boosts umami and authentic taste.
- MSG – Optional, but enhances savoriness.
- Hot/Spicy Stir-Fry Oil – Infuses gentle heat and fragrance. Any neutral oil works.
- Onion – Adds sweetness and body to the stir-fry.
- Red Bell Pepper – Brings color and a slight crunch.
- Ginger – Bright, fresh zing that cuts through richness.
- Garlic – Builds aromatic flavor (optional).
- Bok Choy – The highlight vegetable, slightly bitter yet refreshing.
- Mushroom Flavoured Soy Sauce – Deepens umami and complements vegetables.
- Oyster Sauce – Adds signature richness and shine to the stir fry.
Cooking Notes from the Kitchen
- Prep all vegetables and shrimp before you start cooking, as stir-fries move quickly.
- Any variety of bok choy or pak choy works well in this recipe.
- Add sliced hot peppers, such as Thai chili, if you prefer more heat.
- Other vegetables such as carrots, mushrooms, or zucchini can be added for variety.
- Taste at the end and adjust salt to your preference, since soy and oyster sauces are already salty.
Shopping Made Easy
- You can find bok choy at most Asian grocery stores, but many larger supermarkets also carry it in the produce section.
- Shrimp is best purchased fresh or frozen, already peeled and deveined for convenience.
- Mushroom soy sauce and Chinese cooking wine are available at Asian supermarkets or online.
- Oyster sauce is widely available in the international aisle of most grocery stores.
- If you can’t find spicy stir-fry oil, substitute it with vegetable or canola oil.
Is bok choy the same as pak choy?
Yes, bok choy and pak choy refer to the same leafy green vegetable, though names vary by region. Both can be used interchangeably in this recipe.
What can I use as an alternative to oyster sauce?
If you need a substitute, hoisin sauce or a mix of soy sauce with a bit of sugar can provide a similar sweet-savory depth.
Can I make this dish vegetarian?
Absolutely. Replace the shrimp with firm tofu or mushrooms and adjust sauces to taste.
How can I prevent shrimp from overcooking in stir-fry?
Shrimp cook very quickly. Add it near the end and stir-fry for just 2–3 minutes until pink and slightly curled.
Quick Shrimp & Bok Choy Stir Fry
Ingredients
- 1 lb medium shrimp peeled, deveined
- 1 teaspoon salt divided
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon msg optional
- 1 tablespoon hot/spicy stir fry oil or any oil
- 1 large onion cubed
- 1 medium red bell pepper cubed
- 1 teaspoon grated ginger
- 2 cloves garlic grated, optional
- 1 lb bok choy rough chopped
- 1 1/2 tablespoons mushroom flavoured soy sauce
- 2 tablespoons oyster sauce
Instructions
- Peel, devein, and wash the shrimp. Pat dry. Prep the vegetables in advance, as this recipe goes quickly.
- Season shrimp with 1/2 teaspoon salt, light soy sauce, sesame oil, Chinese cooking wine, and MSG. Mix well and set aside.
- Heat stir-fry oil in a wok over medium heat. Add the onion and bell pepper. Cook for 3 minutes.
- Add garlic and ginger. Stir and cook for 30 seconds.
- Add bok choy and cook for 4 minutes, stirring occasionally. In the video below, I discuss other vegetables you can add to this stir fry.
- Add mushroom soy sauce, oyster sauce, and remaining 1/2 teaspoon salt. Stir to coat vegetables.
- Push vegetables to the side of the wok. Add the shrimp and cook for 2 minutes until they turn pink.
- Combine everything in the wok. Cook for 1 more minute, then taste and adjust seasoning.
- Serve hot with steamed rice or the coconut rice dish I shared with you a few years back.
