Source: Patricia Chuey, RD | Catégorie: Plats principaux, Diabétique

Stir-Fried Bok Choy with Jumbo Prawns

Asian greens like Bok Choy, Sui Choy and Chinese cabbage are loaded with nutrients including folic acid and calcium and well worth making a regular part of your weekly meals.

Stir-Fried Bok Choy with Jumbo Prawns


  • 1/2 lb jumbo prawns, fresh or frozen, thawed 250 g
  • 1 Tbsp cooking sherry 15 mL
  • 1 Tbsp cornstarch, divided 15 mL
  • 2 Tbsp canola oil 30 mL
  • 1 Tbsp freshly grated ginger root gingerroot 15 mL
  • 1/2 cup sodium-reduced chicken broth 125 mL
  • 1/2 tsp granulated sugar 2.5 mL
  • 1/2 Tbsp low sodium soy sauce 7 mL
  • 1/2 lb bok choy, cut into 1 inch (2.5 cm) pieces 250 g
  • 1 cup fresh mushrooms or 6-8 dried shiitake mushrooms* 250 mL


  • 1. In large bowl, toss prawns with cooking sherry and ½ Tbsp (7 mL) cornstarch.
  • 2. In wok or large saucepan, heat canola oil over medium high heat. Add ginger and stir fry for about 1 minute. Add prawns and stir fry until pink. Remove from pan and keep warm.
  • 3. In small bowl or cup, mix together chicken broth, sugar, soy sauce and remaining cornstarch.
  • 4. If needed, add a little more canola oil to the pan, add the bok choy and mushrooms. Stir fry for about 3 minutes. Return prawns and add chicken broth mixture. Serve hot from pan over steamed rice or noodles, if desired.
  • Tip: *If using dried whole mushrooms (available affordably in the ethnic aisle), place in a bowl and cover with boiling hot water and allow to stand for at least 20 minutes. When rehydrated, chop in halves or quarters.




Per Serving

Lipides8 g
Gras saturés0.5 g
Cholestérol90 mg
Glucides6 g
Fibres1 g
Protéines12 g
Sodium440 mg