1 pound shrimp, peeled and deveined (tail on, if desired)

2 tablespoons Shaoxing rice wine, dry sherry, or sake (or rice wine vinegar as a substitute)

1 tablespoon finely grated ginger root

1 teaspoon minced garlic (1 to 2 cloves)

1/2 teaspoon salt

1 teaspoon cornstarch

1 tablespoon vegetable oil or neutral oil

1/4 cup sliced scallions (from 2 to 3 scallions), plus more for garnish

1/2 cup green peas (if frozen, thawed)

1 teaspoon chili garlic paste (optional)

1/2 teaspoon Chinkiang black vinegar (or rice wine vinegar)

2 tablespoons vegetable oil

3 cloves garlic, thinly sliced or minced

1 1/2 pounds baby bok choy (6 to 8 bunches), ends trimmed

1/4 cup chicken stock

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In a bowl, combine shrimp with rice wine, ginger, garlic, salt, and cornstarch. Mix well and marinate for 10 minutes.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2–3 minutes per side. Remove and set aside.
In the same skillet, add scallions and peas. Stir-fry for 1–2 minutes.
Return shrimp to the skillet, add chili garlic paste (if using), and vinegar. Toss until well coated. Remove from heat.
For the bok choy, heat 2 tablespoons oil in another skillet or wok. Add garlic and sauté until fragrant, about 30 seconds.
Add bok choy and stir-fry for 1 minute. Pour in chicken stock, cover, and steam for 2–3 minutes until tender but still crisp.
Serve the shrimp alongside the bok choy with steamed rice or noodles.

Swap shrimp with chicken, scallops, or tofu for variety.

Add extra vegetables like bell peppers, snap peas, or mushrooms.

Use tamari or soy sauce for extra depth of flavor.

Make it spicier by adding extra chili garlic paste or fresh chili slices.

Finish with sesame oil for a nutty aroma.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain shrimp texture.