Teriyaki Shrimp Stir-Fry with Vegetables

Remove the tough outer stems from the bok choy by cutting them off, thereby separating the delicate leaves. Rinse and drain the leaves thoroughly before discarding the ends. Next, divide the leafy green parts from the white base of the bok choy, ensuring that both components remain intact.

Preheat a large skillet or wok over extremely high heat. Sear the ginger in the hot oil for 1 minute, stirring constantly to prevent burning. Add the shrimp and continue cooking until they turn a vibrant pink color and become opaque, adjusting the heat as required to prevent scorching. This process should take around 2-3 minutes.

Combine the white parts of the bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar in the skillet. Cover the pan and continue cooking until the bok choy begins to soften, approximately 4-5 minutes.

Stir the vegetables to coat them evenly with the liquid mixture. Sprinkle cornstarch over the top and stir until it blends in seamlessly, disappearing into the sauce. Next, add the green parts of the bok choy on top and cover the pan. Continue cooking until the leaves start to wilt and the sauce thickens, taking around 1-2 minutes.

Stir everything together to coat it evenly with the sauce. Serve the dish hot immediately