Want to know what your friends who have been here are saying? JOIN NOW !

Top Recipes

  1. Masline Frecate | Olive Paste Recipe type: Side   Masline Frecate | Olive Paste is a Romanian food recipe to be...
  2. Cheesy Bacon Dip Recipe type: Appetizer   Cheesy Bacon Dip is a slow cooker recipe that can be served in a...
  3. Traditional foods form an important part of the rich cultural heritage that can be found in Malaysia. Foods of various...

Bok Choy with Chicken and Shrimp

Posted by
| Leave a comment

Bok Choy with Chicken and Shrimp
Recipe type: Entree
Bok Choy with Chicken and Shrimp is a Cambodian Food Recipe sauteed and served over noodles.
  • 1 lb egg noodles
  • 1 tbs olive Oil
  • Salt
  • 1 Tbs arrowroot
  • 1 cup chicken stock
  • ½ tsp sugar
  • ¼ tsp white pepper
  • 1½ tbs soy sauce
  • 1½ tsp oyster sauce
  • 1 whole chicken breast, boned and skinned
  • 1 tbs olive oil, or as needed
  • 1 tsp ginger, peeled and minced
  • 1 tsp garlic, minced
  • 6 green onions, sliced
  • ½ tsp salt
  • ¼ lb large shrimp, peeled and cleaned
  • 1 small red bell pepper, cubed
  • ¼ lb shiitake mushrooms, stemmed and sliced
  • 1 lb baby bok choy, sliced
  • 1 tsp sesame oil
  1. Boil noodles, drain well and toss with salt and oil to keep from sticking together.
  2. Cut the chicken into ½ inch cubes; set aside.
  3. For the sauce, combine arrowroot, stock, sugar, white pepper, soy sauce and oyster sauce. Stir until smooth and set aside.
  4. Place a wok over medium-high heat. When the pan is hot, add the 1 tablespoon canola oil, ginger, garlic, green onions and salt. Sauté until fragrant, about 15 seconds.
  5. Increase the heat to high and add the chicken and shrimp. Stir-fry until the chicken is white and the shrimp are pink, about 1½ minutes. Transfer the mixture to a bowl; set aside.
  6. Preheat the wok again over medium-high heat.
  7. When the pan is hot, add the bell pepper, mushrooms and bok choy and stir-fry until the mushrooms begin to shrink, about 3 minutes, adding more canola oil if needed to prevent sticking.
  8. Stir the sauce and add to the pan. Bring to a boil, stirring continuously until the sauce is glossy and thick, about 30 seconds.
  9. Return the chicken-shrimp mixture to the wok, add the sesame oil and toss together quickly to mix.
  10. Serve hot over the noodles.


Add a comment

Rate this recipe:  

Not a Member Yet?

Join Taste the World Club and share
your culinary experiences!

It’s easy, quick, and free!


or directly

[php snippet=2]

Why become a member?

Recipes and Foods offers quality information and help you to find the best deals on food and restaurants.

In Taste the World Club our members share their culinary experiences on forums and they can help you with practical cooking advice.

Join our community now and begin making new friends as passionate about food and cooking as you are!

About Recipes and Foods

Recipes and Foods is a culinary community that brings together people passionate about international food and new culinary experiences.

Try the international cuisine,Taste the World !

Copyright © 2013 – [php snippet=1]

RecipesAndFoods.com - International Culinary Community