Tangy Teriyaki Bok Choy with Shrimp

Add a kick to the menu with this delicious bok choy and shrimp recipe using Chef Myron’s® Tangy Teriyaki Sauce.

  • by Chef Myron
  • Servings: 4
  • Ready in: 30 Minutes
  • Ideal application: Main Dish
  • Products:

    Chef Myron’s® Tangy Teriyaki Sauce

Special Notes

Shrimp cooks thoroughly in 4 to 5 minutes. The last thing you want is overcooked, rubbery shrimp. Raw shrimp starts as a gray, translucent color.  When cooked, it will pinken with red tails. Too much white indicates the shrimp is overcooked. The shape is also a good indicator, because perfectly cooked shrimp will form the shape of a “C,” whereas overcooked shrimp will curve more into an “O.” Watch closely so as not to overcook the shrimp. In this recipe, shrimp is the last thing added.


  • 1 tbsp peanut or vegetable oil
  • 1/2 medium onion, sliced lengthwise 1/2″ strips
  • 2 tsp minced fresh garlic
  • 2 tsp minced fresh ginger
  • 1/4 cup Chef Myron’s® Tangy Teriyaki Sauce
  • 2 bok choy (Chinese cabbage), sliced lengthwise into 1/2″ strips
  • 1/2 crown broccoli, chopped into 1/2″ pieces
  • 1 medium carrot, thinly sliced lengthwise into 1″ stripes
  • 1 red pepper, sliced into 1/2″ pieces
  • 1 lbs shrimp, peeled and deveined
  • Green onion, sliced
  • Sesame seeds, as desired
  • Steamed rice, optional


  1. Heat the oil in a large wok or skillet over medium-high heat. Once the pan is hot, add onion, garlic and ginger. Cook until fragrant, about 30 seconds.
  2. Add Tangy Teriyaki Sauce, bok choy, broccoli, carrot and red pepper to the skillet and sauté for 3 to 4 minutes.
  3. Add shrimp and cook for 4 to 5 minutes. Watch the color and shape of the shrimp to avoid overcooking.  
  4. Garnish with green onions and sesame seeds; serve with steamed rice.

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