Stir-Fried Bok Choy and Shrimp

Trim the ends of the bok choy, cut into halves, and wash thoroughly.

Cut half of the paprika into appropriate sizes.

Thinly slice 1 Cheongyang chili pepper.

Crush and mince 5 cloves of garlic.

Thaw 10 frozen shrimp and cut them in half if they are too large.

Season the prepared shrimp with 1 tbsp of Mirin and 1 pinch of salt, and let sit for 15 minutes.

Add 1/2 tbsp of sea salt to boiling water, blanch the bok choy for 5 seconds, then drain in a sieve.

Mix 1/2 tbsp of potato starch with 2 tbsp of water to make a starch slurry in advance.

Turn the heat to high and pour 3 tbsp of cooking oil into a pan.

Add the minced garlic and Cheongyang chili pepper and stir-fry in the oil.

When the aroma of the garlic and chili rises, add the seasoned shrimp and stir-fry.

While stir-frying the shrimp, add the bok choy and paprika together and stir-fry.

Add a pinch of salt, 1 tbsp of oyster sauce, and 1 tbsp of Jin soy sauce, and stir-fry over high heat.

Finish by sprinkling 1/2 tbsp of sesame oil, two pinches of black pepper, and 1/2 tbsp of sesame seeds, and mixing well.