Name: Filipino Sautu00e9ed Bok Choy with Garlic and Shrimp
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 tbsp vegetable oil; 4 cloves garlic, minced; 1 small yellow onion, thinly sliced; 1 small ripe tomato, diced; 1 lb (450 g) baby bok choy, trimmed and halved lengthwise; 8 oz (225 g) medium shrimp, peeled and deveined; 1 tbsp Filipino fish sauce (patis); 1/4 cup water or shrimp stock; 1/4 tsp freshly ground black pepper; 2 scallions, thinly sliced; 1 tsp calamansi or lemon juice (optional)

A quick and wholesome Filipino home-cooking classic, this sautéed bok choy is brightened with garlic, ripe tomato, and tender shrimp. Ready in under 20 minutes, it makes a perfect side or light main with steamed rice.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

145 kcalCalories
7 gFat
1 gSaturated Fat
8 gCarbs
2 gFiber
3 gSugar
14 gProtein
620 mgSodium
480 mgPotassium
180 mgCalcium
2 mgIron
65 mgVitamin C
450 mcgVitamin A

Ingredients

For the aromatics

2 tbsp vegetable oil
4 cloves garlic, minced
1 small yellow onion, thinly sliced
1 small ripe tomato, diced

For the stir-fry

1 lb (450 g) baby bok choy, trimmed and halved lengthwise
8 oz (225 g) medium shrimp, peeled and deveined
1 tbsp Filipino fish sauce (patis)
1/4 cup water or shrimp stock
1/4 tsp freshly ground black pepper

For garnish

2 scallions, thinly sliced
1 tsp calamansi or lemon juice (optional)

Directions

Heat the vegetable oil in a wide wok or skillet over medium-high heat until shimmering. Add the garlic and onion and sauté for 1 to 2 minutes until softened and fragrant, stirring constantly to prevent burning.
Add the diced tomato and cook for 2 minutes, pressing with the back of the spoon until it breaks down into a thick, jammy sauce.
Toss in the shrimp and stir-fry for 2 to 3 minutes, just until they turn pink and curl into a loose C-shape. Push the shrimp to one side of the pan.
Arrange the bok choy halves cut-side down in the pan. Pour the water and fish sauce over the greens, then cover and steam for 2 to 3 minutes until the stems are tender-crisp and the leaves are wilted but still vivid green.
Uncover, sprinkle in the black pepper, and toss everything together so the shrimp and tomato coat the greens evenly. Cook for another minute to reduce the sauce slightly.
Transfer to a warm serving platter, scatter the scallions over the top, and finish with a squeeze of calamansi if using. Serve immediately with steamed jasmine rice.

Cook’s Notes

Use baby bok choy when possible; the slender stems cook faster and stay sweeter than mature heads.
Do not overcook the bok choy; the leaves should remain bright green and the stems slightly crisp for the best texture and color.
Swap the shrimp for thinly sliced pork belly or smoked fish (tinapa flakes) for a heartier version that is common in Filipino households.
Authentic Filipino fish sauce (patis) is salty and umami-rich; if substituting with light soy sauce, reduce the amount by half and skip any added salt.
A pinch of MSG or a small dash of chicken bouillon can deepen the savory backbone, mirroring the flavor of classic carinderia cooking.