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Sautéed Shrimp and Baby Bok Choy with Spicy Ginger Teriyaki

Baby Bok Choy pairs well with seafood and this spicy teriyaki

Serves 2


  • 3 Jade Baby Shanghai Bok Choy heads
  • 2 oz vegetable oil
  • 4 oz ginger
  • Pinch of chili flakes
  • 6 oz teriyaki sauce
  • ½ cup rice wine
  • 1 lb shrimp, clean and peeled
  • Ground black peppercorns, to taste
  • Garnish: cilantro and green onion, sliced


In a sauté pan over medium heat add vegetable oil and statue ginger.

Add shrimp and continue to sauté until the shrimp is half cooked. Add Bok Choy and continue to sauté for 2 minutes.

Deglaze pan with rice wine and let alcohol burn.

Add chili flakes, teriyaki sauce with ground peppercorns. Stir and cook for 1 minute. Garnish with green onion and cilantro.