Shrimp with Chinese Greens (Bok Choy) Stir Fry with Mushrooms

Found this on chinesefood.about.com

Serves 2

Ingredients

• 1/2 lb (about 250g) shrimp
• 1 tbsp rice wine or dry sherry
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1/2 lb (about 250g) bok choy
• 4 oz (about 100g) mushrooms, sliced
• 2 tbsp oil
• 2 thin slices ginger
• 1/4 tsp salt
• 1/4 cup chicken broth
• 1/2 tsp sugar
• 1 tbsp light soy sauce
• black pepper, to taste
• 1 tsp cornstarch mixed with 2 tsp water

Preparation

• Clean shrimp and pat dry with paper towels. In a bowl add the rice wine or sherry, 1/2 tsp salt and cornstarch with shrimp and stir to marinate the shrimp. 
• Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces. Wipe mushrooms with a cloth and cut into thin slices.
• Heat a pan and add 2 tbsp oil. Add ginger and stir fry for about 30 seconds, until aromatic, then add the shrimp. Stir-fry until pink and remove from pan.
• Add some more oil about 1 1/2 tbsp in the pan. Add the bok choy, mushrooms and 1/4 tsp salt. Stir-fry for 1 minute Add a small amount of water or rice wine if the vegetables are a bit dry. Add the chicken broth, cover and cook for 2 more minutes.
• Add the shrimp back into the pan and add sugar, soy sauce and pepper. Give the cornstarch mixture a quick restir and add in the middle, stirring to thicken.
• Cook, stirring for another minute and serve hot.