Shrimp with Bok Choy and Mushrooms
- Gather the ingredients.
- If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running water and pat dry with paper towels.
- Place the shrimp in a large bowl and add the rice wine or sherry, 1/2 teaspoon salt, and 1 tablespoon cornstarch, stirring in one direction (this is to make sure the marinade spreads evenly).
- Chop the bok choy stalks diagonally and the leaves across into 1-inch pieces.
- Wipe the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms, remove the stems, and cut into quarters.
- Heat the wok and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for about 30 seconds, until aromatic.
- Next, add the shrimp and stir-fry until they turn pink. Remove the cooked shrimp from the pan.
- Add a bit more oil if needed so there are about 1 1/2 tablespoons in the wok. Add the bok choy, mushrooms, and 1/4 teaspoon salt. Stir-fry for 1 minute. If the vegetables seem a bit dry at this point, add a small amount of water or rice wine. Add the chicken broth, cover and cook for 2 more minutes.
- Return the shrimp to the pan. Add the sugar, soy sauce, and pepper.
- Give the cornstarch/water mixture a quick stir and add to the middle of the ingredients, stirring to thicken. Cook, stirring for another minute.
- Serve hot with rice, if desired.