Delicious Living
  • 3/4-1 pound large shrimp (shells and tails removed)
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon hot chili oil
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 1/2 pound Chinese long beans, halved (or whole green beans, trimmed)
  • 2 cloves garlic, minced
  • 1 small red bell pepper, cored and cut into 1/4-inch strips
  • 2 large stalks bok choy, including leaves (thinly sliced crosswise)
  • 1-2 tablespoons black bean sauce (to taste)
  • Hot, cooked soba noodles or brown rice

Chinese Beans and Bok Choy with Peppered Shrimp

DL Staff | Delicious Living
  • Serves: 4 people
  • Calories per serving: 227

A vegetable-packed variation on an Asian classic that you can make in minutes. Preparation tip: For a vegan version, substitute cubes of extra-firm tofu for the shrimp. Ingredient tip: Look for hot chili oil and black bean sauce in the Asian section of your natural market.

  1. Rinse shrimp well, shake dry, and place in a medium bowl. Sprinkle with black pepper and hot chili oil; set aside.
  2. In a large skillet or wok, heat olive oil and sauté onion for 2 minutes, until just tender. Add beans; toss to coat with oil and cook, tossing or stirring frequently, for 4 minutes. Add garlic, red bell pepper, and bok choy; cover and cook for an additional 4 minutes.
  3. Add shrimp and cook, stirring, for 2–3 minutes, until shrimp are opaque and vegetables are crisp-tender. Stir in black bean sauce and cook for 1 minute longer to blend flavors. Serve hot over noodles or brown rice.

PER SERVING (with 1/2 cup low-sodium soba noodles): 227 cal, 24% fat cal, 6g fat, 1g sat fat, 129mg chol

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