- PREP TIME: 10 minutes
- ACTIVE TIME: 15 minutes
- TOTAL TIME: 25 minutes
- SERVES: 4 people
Black Bean Shrimp and
Bok Choy Stir-Fry
This quick weeknight dinner is a riff off of the classic Chinese stir-fry flavored with salted black beans. Campbell’s® Condensed Cream of Mushroom Soup adds a rich umami element that translates into a saucy stir-fry with big flavor.
Ingredients
- 3 tablespoons toasted sesame oil
- 6 large garlic cloves, smashed and chopped
- 2 heaping tablespoons finely chopped ginger
- 1½ pounds peeled and deveined shrimp
- 2½ tablespoons Chinese black bean sauce
- 1 (10.5-ounce) can Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup water
- 1 pound bok choy, roughly chopped
- Fresh cilantro, for topping (optional)
- Cooked rice, for serving (optional)
Directions
- Warm the oil in a 12-inch skillet or large wok over medium-high heat. Add the garlic and ginger and cook for 3 minutes, stirring often, until sizzling and golden.
- Add the shrimp and increase the heat to high. Cook, stirring, until the shrimp start to curl, about 3 minutes. Add the black bean sauce and cook for an additional minute, stirring until fragrant.
- Add the Campbell’s® Condensed Cream of Mushroom Soup and the water. Bring to a boil, stirring to combine. Add the bok choy in large handfuls, letting one handful wilt before adding the next.
- Lower the heat to simmer until the shrimp are fully cooked and the bok choy is tender, about 3 more minutes. Serve topped with cilantro and over rice, if desired.
QUICK TIP
To change things up, you can substitute chicken or firm tofu for the shrimp, and 2 cups of thinly sliced cabbage for the bok choy.
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