Prep Time
20 Mins
Cook Time
20 Mins
Yield
Serves: 4
Photo: Hector Sanchez; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Bring 2 1/2 cups water to boil in a large pot. Stir in rice and salt, cover, reduce heat to low and let cook until water has been absorbed, 5 to 10 minutes. Remove from heat, stir, cover, and let stand 5 minutes. Fluff with a fork; cover again.

Step 2

Whisk broth, soy sauce, rice wine, sesame oil and cornstarch in a medium bowl.

Step 3

Warm 1 Tbsp. vegetable oil in a large skillet or wok over high heat. Add shrimp and cook, stirring, until just pink, about 2 minutes. Transfer to a bowl. Add remaining 2 Tbsp. vegetable oil to skillet along with ginger, garlic and scallions. Cook, stirring, until fragrant, about 30 seconds. Add bok choy and cook, stirring, until tender, 3 to 5 minutes.

Step 4

Return shrimp to skillet and pour in soy sauce mixture. Cook, stirring, until sauce has thickened slightly, about 2 minutes. Serve immediately, over rice.

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