Name: Stir-Fried Shanghai Bok Choy with Shrimp
Total time: 50 min
Cuisine: ChineseAsia
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; 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

Why This Recipe Works

For our stir-fried Shanghai bok choy recipe, we found that we had to strip away the tough outer leaves of the cabbage and trim tough sections of all the leaves before cooking.

Before You Begin

Always strip away the tough outer leaves of Shanghai bok choy and trim tough sections of all the leaves before cooking.

Instructions

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.

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.