STIR-FRIED SHANGHAI BOK CHOY WITH SHRIMP ATK

By tulawdog

Ingredients

• 6 hearts cabbage or Shanghai bok choy (1 1/2 pounds), stems trimmed, hearts halved or quartered lengthwise (depending on size)
• 1 tablespoon vegetable oil or peanut oil
• 3 tablespoons minced scallions , white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly
• 1 1/2 tablespoons minced fresh ginger
• 1/2 pound medium shrimp , shelled, halved lengthwise
• 2 tablespoons rice wine or sake
• Sauce
• 1/2 cup low-sodium chicken broth , simmered briefly with one or two slices of ginger
• 3/4 teaspoon table salt
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch

Preparation

Step 1

1. Heat 1 gallon water to boiling. Add hearts and cook until tender, about 3 1/2 minutes. Drain, place under cold, running water, and drain again. Mix sauce ingredients.
2. Heat a wok or skillet until very hot; add oil and heat until smoking. Add scallions and ginger and stir-fry until fragrant, about 15 seconds. Add shrimp and rice wine; cook over high heat for about 2 minutes until opaque. Add sauce. Stir continuously over high heat unit sauce thickens, about 1 minute. Add cabbage hearts, toss lightly to coat, and cook until heated through, 1 to 1 1/2 minutes. Transfer to a serving platter and serve immediately with rice.