Sesame shrimp stir-fry

Prep 10 min
Total 30 min
Serves 4



1 cup
long-grain white rice
1 tbsp
sesame oil, divided
450 g
large frozen shrimp, thawed and peeled
2 tbsp
chopped ginger
garlic cloves, minced
baby bok choy, quartered
1/2 cup
3 tbsp
3 tbsp
rice vinegar
2 tbsp
toasted sesame seeds
1/3 cup
chopped cilantro, plus more for garnish


  • COOK rice following package directions, about 15 min.
  • HEAT 2 tsp sesame oil in a large non-stick frying pan over medium-high. Add shrimp, ginger and garlic and cook, stirring often, until pink, 2 to 3 min. Transfer to a bowl.
  • ADD bok choy to same pan and cook, stirring often, until tender-crisp, about 2 min.
  • ADD water, oyster sauce, vinegar and shrimp mixture. Bring to a boil, then stir in sesame seeds and remaining sesame oil.
  • STIR cilantro into rice. Divide rice among 4 plates and top with shrimp mixture. Garnish with more cilantro.


Kitchen tip: Toast sesame seeds in a small frying pan over medium-high, stirring often, until golden and fragrant, about 3 min.

Kitchen tip: When cutting bok choy, slice only through the firm pale bulb, then gently pull apart, to keep leaves intact.


Calories 362, Protein 27 g, Carbohydrates 44 g, Fat 9 g, Fibre 2 g, Sodium 552 mg. Excellent source of vitamin A

Chatelaine Quickies: Cold Noodles with shrimp and peaches

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