Teriyaki Shrimp and Bok Choy Stir Fry

• 1 pound baby bok choy
• 2 tablespoons grapeseed or canola oil (or other high flashpoint oil)
• 1 tablespoon minced or grated fresh ginger
• 1/2 pound raw shrimp, peeled and de-veined
• 2 tablespoons soy sauce
• 2 tablespoons sake or dry vermouth
• 2 tablespoons brown sugar
• 2 teaspoons rice vinegar

1. Trim the ends of the bok choy.
2. Wash, pat dry with paper towels, and then set aside.
3. Heat a large skillet or wok over medium-high heat.
4. Add the oil and then add the ginger.
5. Cook for 1 minute or until soft, and then add the shrimp.
6. Cook for about 1 minute on each side, or until the shrimp is seared and cooked through.
7. Stir in the soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute.
8. Stir in the bok choy and cook for 1 minute, or until the bok choy is cooked and the sauce is heated through.

choy, grapeseed, ginger, shrimp, soy sauce, sake, brown sugar, rice vinegar

Taken from www.foodandwine.com/recipes/teriyaki-shrimp-and-bok-choy-stir-fry (may not work)