Ginger Shrimp Stir-Fry with Garlic Bok Choy

acozykitchen.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

subheading: GINGER SHRIMP STIR-FRY:

1 pound shrimp, peeled and deveined (tail on, if desired)

2 tablespoons Shaoxing rice wine, dry sherry or sake , (I used rice wine vinegar)

1 tablespoon finely grated ginger root

1 teaspoon minced garlic (1 to 2 cloves)

½ teaspoon salt

1 teaspoon cornstarch

1 tablespoon vegetable oil or neutral oil

¼ cup sliced scallions (from 2 to 3 scallions), plus more for garnish

½ cup green peas (if frozen, thawed to room temperature)

1 teaspoon chili garlic paste (optional)

½ teaspoon Chinkiang black vinegar (or rice wine vinegar)

subheading: GARLICKY BOK CHOY:

2 tablespoons vegetable oil or other neutral oil

3 cloves garlic, thinly sliced or minced

1 ½ pounds baby bok choy (6 to 8 bunches), ends trimmed

¼ cup chicken stock

Directions at acozykitchen.com

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