Sesame-Crusted Shrimp, Bok Choy Stir Fry, Kimchi Carrot Slaw, with Ginger Sauce

Like teppanyaki at home without the mess, this dish is packed with flavor and is nutrient dense.

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Black Rice:

  • 1 cup black rice, rinsed in cold water
  • 1 ¾ cup water
  • 1 teaspoon vegetable or seafood bouillon paste (Sub: veg or shrimp stock)

Sesame-Crusted Shrimp:

  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves, grated
  • Pinch of sugar
  • ½ pound (8 oz) shrimp, raw, peeled and deveined 
  • 1 egg white, whipped
  • ½ cup sesame seeds (black, white or mixed)

Ginger Sauce:

  • ½ yellow onion, chopped (about ¾ cup) 
  • 1 garlic clove, roughly chopped
  • 1, 3-inch piece ginger, peeled and roughly chopped, about 3 tablespoons
  • 2 tablespoons lemon juice
  • ¼ cup soy sauce
  • 1 teaspoon sugar or honey
  • ½ teaspoon rice vinegar

Kimchi Carrot Slaw:

  • ½ cup kimchi, thinly sliced 
  • 1 large carrot, shredded
  • Splash rice wine vinegar
  • Small pinch kosher salt

Vegetable Stir Fry:

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, thinly sliced
  • 3 heads baby bok choy
  • ¼ head napa or savoy cabbage, sliced thinly (about 2 cups)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • Freshly ground black pepper
  • Sesame oil, to drizzle


  1. Make the Ginger Sauce: Place all ingredients in a blender and process until smooth. Taste for seasoning and adjust as needed. Set aside. Sauce can be made up to three days ahead of time and kept in the refrigerator in an airtight container. 
  2. Make the Slaw: Mix ingredients together in a small bowl and set aside. Slaw can be made up to 1 day in advance and kept in the refrigerator in an airtight container. 
  3. Marinate the Shrimp: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic and sugar. Place the shrimp in the bowl and use a spoon to ensure all sides are coded in the marinade. Let marinate for at least 30 minutes, stirring halfway through. 
  4. Black Rice: Place rice, water and bouillon paste in a medium saucepan with a tight fitting lid. Bring to a boil over high heat then immediately reduce to a simmer, cover and cook for 30 minutes (or according to package directions). Turn off the heat and let sit, covered, for 5 minutes before fluffing with a fork. Replace the lid to keep warm.
  5. After the shrimp has marinated, place the sesame seeds in a shallow dish. Place the whipped egg white in another shallow dish. Set a large skillet over medium heat. Once hot, add about 2 teaspoons neutral oil to the skillet and swirl pan to coat. Remove one shrimp from the marinade and let the excess drip off, dip in the egg white to coat then then set on top of the sesame seeds. Use a spoon or your hands to coat the shrimp on all sides with the seeds, pressing down lightly to ensure they stick. Transfer to the hot pan and work quickly to repeat with the remaining shrimp. Let each shrimp cook for about 30 seconds – 1 minutes, until they start to curl up into a C shape. Flip and fry until golden brown, crispy and cooked through, less than 1 minute on the second side. Transfer to a plate and keep warm.
  6. Vegetable Stir Fry: Separate the bok choy leaves and stems, then thinly slice the stems diagonally and tear the leaves into small pieces. Heat the oil in a large skillet (or wok) over medium heat and add the garlic, cooking until the edges start to brown, about 1 minute. Add the cabbage and bok choy stems let cook for about 1 minute, tossing frequently. Add the bok choy leaves along with the soy and oyster sauces and some black pepper, tossing to combine. Remove from heat as soon as the leaves have wilted and drizzle with a bit of sesame oil. 
  7. To assemble, divide rice among bowls. Top each bowl with the stir fry, followed by the slaw and shrimp. Drizzle all over with ginger sauce and top with scallions.


For a vegetarian option, you could easily substitute the shrimp with tofu.

Original recipe source:

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