Shrimp and Bok Choy Stir Fry

• 4 ginger, sliced
• ¼ tsp sugar
• ¼ tsp salt
• 12 oz bok choy, cut in half lengthwise (or quartered if large), rinsed and drained
• 2 tsp rice wine
• 8.6 oz peeled shrimp, peeled and deveined, rinsed and patted dry
• ⅛ tsp salt
• 1/16 tsp sugar
• 1/16 tsp white pepper
• 1 tsp cornstarch
• 1 tsp water
• 2 tsp sesame oil
• 2 stalks green onion, cut into 2-inch sections, stems and leafy parts kept separate
• 5 cloves garlic, finely minced
• ½ tsp soy sauce
• 1 ½ tsp oyster sauce
• 1 tsp dark soy sauce
• ¼ tsp sugar
• 1 tbsp cornstarch
• ¾ cup unsalted chicken broth
• ¼ tsp black pepper

Preparation

1. Step 1

   0:27
   Finely mince the garlic and prepare the ginger slices. Cut the green onions into 2-inch sections and keep the stem and leafy parts separate. Cut the bok choy in half lengthwise (or into quarters if larger), rinse with water, and let drain.
2. Step 2

   0:59
   Rinse the shrimp under cold water and pat dry. Marinate with salt, sugar, white pepper, cornstarch, and water. Mix evenly, then mix in the sesame oil.
3. Step 3

   1:26
   Mix the unsalted chicken broth with the cornstarch until the cornstarch fully dissolves to make the slurry.
4. Step 4

   1:48
   Add oil to a hot pan over medium-high heat. Add two of the ginger slices and let them sizzle briefly. Add sugar and salt to the oil, then immediately add the bok choy. Stir fry for about 1 minute or until the leaves start to wilt. Add the rice wine (or water if preferred), give a few more tosses, then remove the bok choy from the pan.
5. Step 5

   2:34
   Add a little more oil to the pan if needed. Add the remaining ginger slices and let them sizzle briefly. Add the shrimp, spread out, and pan fry until the bottom is golden brown. Flip and pan fry the other side until also golden brown.
6. Step 6

   2:58
   Add the stem parts of the green onion and the minced garlic to the shrimp. Stir fry briefly to release garlic flavor, then remove everything from the pan.
7. Step 7

   3:16
   Add the soy sauce, oyster sauce, dark soy sauce, and sugar to the pan. The residual heat brings out the flavors. Quickly stir the cornstarch slurry and add it to the pan. Stir to mix evenly with the seasonings. Cook until the mixture thickens into a sauce as it comes to a boil.
8. Step 8

   3:47
   Return the cooked bok choy and shrimp to the pan. Add the leafy parts of the green onion and the black pepper. Give a few quick tosses to combine and serve.