Yummy Chinese Stir Fry

Last night I made the best stir-fry I've ever made in my life. It was inspired by a trip to a friend of mine's house where her Chinese parents had the most amazing food ever that was nothing like what you get in a Chinese restaurant and made me want to go to China right now.

Here is the recipe I came up with in my attempt to make something half as good as what I had the joy of eating at an authentic Chinese home.

Shrimp, Mushroom, and Bok Choy stir fry:

• 1 pound peeled, deveined shrimp, medium to large
• 3 to 4 teaspoons Chinese rice wine or dry sherry
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 3 teaspoons light Soy sauce or mirin
• 4 teaspoons water mushroom broth
• 2 tablespoons sesame oil
• 2 tablespoons crushed ginger
• 1/4 teaspoon chili paste
• 1 leek
• A bunch of shitake mushrooms (remove stems and chop caps)
• 1 pound bok choy, ends trimmed, stalks and leaves chopped
• One bunch of mint chopped
• White rice

1. Add 1 cup water and one cup white rice to a pot and bring to a boil until the rice is cooked (about 20minutes) Meanwhile:
2. Mix 1 teaspoon rice wine, one teaspoon of light soy sauce or mirin, and some ground ginger with the raw shrimp and marinade in the refrigerator for 15 minutes or more
3. Mix remaining rice wine, red wine vinegar, sugar, soy sauce, and mushroom broth in a small bowl and set aside
4. Add sesame oil, crushed ginger, chili paste and chopped leeks to a wok on medium heat and let cook for 2-3 minutes, or until the leeks are a little soft
5. Add the mushrooms and bok choy stalks (not the leaves) and the liquid you set aside. Cook covered for about 5-10 minutes ( I like the veggies still crunchy so I cook for less time).
6. Take the shrimp out of the fridge and sautee them quickly in a separate pan with a little sesame oil (3-4 minutes).
7. Add the bok choy leaves, chopped mint, cooked shrimp, and cooked rice to the wok with everything else. Mix well and cook another 1-2 minutes. Serve!