Ingredients
- 2 tbsp vegetable oil
- Generous 2 tbsp minced ginger
- 1 stalk lemongrass, tough leaves peeled away, tender heart minced
- 1 serrano chile (or to taste), minced
- 2 scallions, roughly chopped
- 3/4 lb large shrimp, peeled and deveined
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 2 tsp sugar
- 10 oz baby bok choy, halved if relatively small or leaves separated if large
- 1/2 cup cilantro, roughly chopped
- 1/2 cup basil, roughly chopped
Directions
In a wok (or a large skillet), warm the oil over medium heat. Add the ginger, lemongrass, chili, and scallions. Cook, stirring often, until they are soft and fragrant and the ginger has just begun to color, about 1-2 minutes.
