Spicy Ginger Shrimp with Baby Bok Choi

Makes 3 servings. 

1/2 cup chicken broth
2 tsp low-sodium soy sauce
1 tsp. Sriracha hot sauce, or more to taste
1 1/2 tsp. cornstarch
1/4 tsp. sugar
1/8 tsp freshly ground black pepper
4 tsp. peanut or vegetable oil
2 Tbsp. minced ginger
1 large clove garlic, smashed or minced
1 pound large uncooked shrimp, peeled and deveined
1 bunch Red Dog bok choi, cut into 3″ pieces
1/4 tsp. salt
1 Tbsp. dry sherry or white wine
1 medium scallion, chopped

Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 second of contact; swirl in oil. Add ginger and garlic; stir-fry 10 seconds or until fragrant. Push aromatics to sides of wok and carefully add shrimp, spreading them evenly in one layer. Cook undisturbed, about 1 minute, until shrimp begin to sear; use a metal spatula to stir-fry 30 seconds, incorporating ginger mixture, until shrimp are orange but not cooked through.

Add bok choi and sprinkle with salt. Swirl in sherry or wine; stir-fry 30 seconds or until bok choi just begins to turn bright green. Restir broth mixture, swirl into wok; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender crisp. Sprinkle with scallions and serve.