This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. Read more about Phan and Vietnamese food.

　　

Ingredients

Makes 2 servings

　　

Stir-Fry Sauce

1 1/2 cups chicken stock

　　5 tablespoons fish sauce

　　1 tablespoon granulated sugar

　　12 plantation or tiger shrimp

　　4 ounces shiitake mushrooms

　　12 to 16 ounces baby bok choy

　　3 tablespoons canola oil

　　1/2 teaspoon minced garlic

　　2 tablespoons mirin (rice wine)

　　1/3 cup stir-fry sauce

　　Steamed rice for serving

　　

For stir-fry sauce:

Step 1

In a medium bowl, combine the chicken stock, fish sauce, and sugar. Stir until the sugar dissolves.

　　

For shrimp:

Step 2

Peel the shrimp and slice in half lengthwise. Remove any veins. Wash the shrimp under cold water, pat dry with paper towels, and set aside.

　　

Step 3

Clean the shiitake mushrooms with a dry, clean towel or brush. Cut the mushrooms into 1/4-inch slices. Wash the baby bok choy and cut into 1-inch pieces. Set aside to dry.

　　

Step 4

Heat a frying pan or wok on high heat until smoking. Pour 1 tablespoon of the oil into the pan. Add the shrimp and cook it until it changes color (20 to 30 seconds). Remove from pan and set aside.

　　

Step 5

Without cleaning the pan, add the remaining 2 tablespoons oil. Add the garlic and cook until fragrant, about 10 seconds. Add mushrooms and bok choy and stir-fry until the vegetables are tender, 30 seconds to 1 minute.

　　

Step 6

Add the shrimp to the pan and stir-fry for 10 seconds. Then add the rice wine and continue to stir. Add the stir-fry sauce and cook until shrimp is fully cooked, about 15 seconds.

　　

Step 7

Remove from heat and serve immediately with steamed rice. Any remaining sauce may be refrigerated for up to 4 days or frozen.