Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound bok choy, cut into bite-sized pieces
• 6 clove garlic, minced
• 2 tablespoon fresh ginger, minced
• 2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 tablespoon vegetable oil
• 0.5 teaspoon red chili flakes
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 0.25 cup low-sodium chicken broth
• 3 green onions, sliced
• 1 teaspoon sesame seeds
• 2 cup white rice, cooked

Steps

1. Measure and set out all ingredients before cooking—have the soy sauce, oyster sauce, sesame oil, broth, garlic, ginger, and chili flakes ready in small bowls or on a cutting board. Prepare the bok choy by cutting it into bite-sized pieces, keeping stems and leaves separate.
2. Pat the shrimp dry with paper towels. This helps them sear properly and develop color. Season them with salt and black pepper on both sides.
3. Heat a wok or large skillet over high heat for 1 minute until smoking.
4. Add 1 tablespoon of vegetable oil to the hot wok, tilting to coat. Immediately add the shrimp in a single layer and let them sear without stirring for 2 minutes.
5. Stir the shrimp and cook for another 1 minute until pink on the second side. Transfer shrimp to a clean plate.
6. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the bok choy stems and stir-fry for 1 minute.
7. Add the minced garlic, minced ginger, and red chili flakes. Stir constantly for 30 seconds until fragrant.
8. Add the bok choy leaves and stir-fry for 1 minute until they begin to soften.
9. Pour in the soy sauce, oyster sauce, sesame oil, and chicken broth. Stir to combine and bring to a simmer for 30 seconds.
10. Return the shrimp to the wok and toss gently with the vegetables and sauce for 1 minute until everything is heated through and well coated.
11. Remove the wok from heat. Stir in half of the sliced green onions and taste for seasoning, adjusting salt or soy sauce if needed.
12. Divide cooked rice among four bowls or plates. Top each with the shrimp and bok choy mixture, spooning the sauce over the top. Garnish with remaining green onions and sesame seeds. Serve immediately.