1lb shrimp (peeled and deveined)

1 bunch bok choy (stalks cut and saved)

3 to 4 tsp rice wine with 1 tsp cornstarch

2 cloves of garlic (minced)

3 thin sliced ginger

3 tbsp oil

salt & pepper

1 tsp cornstarch dissolved in 1tbsp water

 

Sauce: (mix the following in a bowl)

2 tbsp red wine vinegar          2 tbsp brown sugar

2 tsp soy sauce           1 tbsp oyster sauce

¼ tsp chili paste (optional)

 

  1. Marinade shrimp in rice wine mixture at least 15mins
  2. Cook shrimp in oil till pink and set aside.
  3. Stir fry garlic and ginger on same pan till brown and add bok choy stalks first, once tender, add the leaves.
  4. Push bok choy on the side of the pan.  Pour in the sauce mixture and boil.  Add the dissolved cornstarch and stir till thick.  Season with salt and pepper
  5. Add the shrimp back into the pan and mix all together.