How to Make It
Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl.
Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds.
Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates.
Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired.
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons mirin
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon sriracha, optional
- 1 tablespoon organic cornstarch, dissolved in 1 Tbsp. water
- 2 tablespoons grapeseed or coconut oil
- 10 ounces sliced cremini mushrooms
- 1 large red bell pepper (about 8 oz.), seeded and sliced (1 cup)
- 2 medium carrots (about 3 oz. each), sliced (1 cup)
- 1 cup sliced snow peas
- 5 scallions (about 3.5 oz. total), white and light green parts sliced diagonally (slice and reserve 1 Tbsp. dark green parts)
- 4 heads baby bok choy (about 6 oz. total), chopped
- 2 tablespoons minced fresh ginger
- 1 1/2 tablespoons minced garlic (from about 4 cloves)
- 1 pound medium shrimp, peeled and deveined
- Cooked rice or rice noodles, for serving, optional
- Toasted sesame seeds, for serving, optional