Careme

Instructions

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1. 1.

   Prepare the stir-fry ingredients:

   • Pat 12 ounces shrimp dry.
   • Trim 1 pound baby bok choy; cut the stems into 1-inch pieces and roughly chop the leaves, keeping them separate.
   • Thinly slice 3 green onions, separating the white and green parts.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.

   Set each component near the stove.

2. 2.

   Rinse 3/4 cup rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. 3.

   Toss the prepared shrimp with 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground white pepper. Let marinate for 5 minutes.

4. 4.

   Make the stir-fry sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 tablespoon Shaoxing wine
   • 1 teaspoon cornstarch
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1/4 cup water

   Set the sauce beside the stove.

5. 5.

   Heat a large wok or skillet over high heat. Add 1 tablespoon neutral cooking oil, followed by the bok choy stems. Stir-fry for 2 minutes. Add the garlic, ginger, and green onion whites; stir-fry for 30 seconds. Add the bok choy leaves and cook for 1 minute, until just wilted. Transfer the vegetables to a plate.

6. 6.

   Return the wok to high heat and add 1 tablespoon neutral cooking oil. Add the marinated shrimp in one layer and stir-fry for 2 minutes, turning once. Stir the sauce, pour it into the wok, and return the cooked bok choy. Toss for 1 to 2 minutes, until the sauce is glossy and the shrimp reach 145°F.

7. 7.

   Fluff the rested rice and divide it between two shallow bowls. Spoon the shrimp, bok choy, and sauce over the rice, then finish with the sliced green onion tops.

Want more detail? See the temperature guide.