▶ Tap a timecode to jump to roughly that moment in the video.
1
Mince five cloves of garlic and prepare four slices of ginger. Cut two green onions into 2-inch sections, keeping the stem and leafy parts separate. Rinse baby bok choy and cut it in half lengthwise (or into quarters if larger). Drain well.
2
Rinse peeled shrimp under cold water and pat dry. Marinate shrimp with salt, a pinch of sugar, white pepper, cornstarch, and water. Mix well and add sesame oil.
3
Mix unsalted chicken broth with cornstarch and stir until the cornstarch is fully dissolved.
4
Heat oil in a pan over medium-high heat. Add two ginger slices and let them sizzle briefly. Add a pinch of sugar and salt, then immediately add bok choy. Stir-fry for about 1 minute until the leaves begin to wilt. Add rice wine and toss a few more times, then remove from pan.
5
Add a little more oil to the pan if needed. Add the remaining ginger slice and let it sizzle. Spread out the shrimp and pan-fry until the bottom is golden brown. Flip and pan-fry until the other side is also golden brown.
6
Add the stem part of the green onion and minced garlic. Stir-fry briefly with the shrimp just long enough to release the garlic aroma. Remove from pan.
7
Add soy sauce, oyster sauce, dark soy sauce, and a pinch of sugar to the pan. Let the residual heat bring out the flavors. Quickly stir the chicken broth and cornstarch mixture and pour it into the pan. Stir to mix evenly with the seasonings. The mixture will thicken into a sauce as it comes to a boil.
8
Once the sauce reaches the desired consistency, add the cooked bok choy and shrimp back to the pan. Add the leafy part of the green onion and black pepper. Toss quickly to combine and serve.
PrimedTableBETA
