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INGREDIENTS:
12-16 large raw, peeled and deveined shrimp
2 baby bok choy, cut into quarters, lengthwise
2 medium carrots, peeled and cut into 1/4-inch coins
1-inch fresh ginger, peeled and finely minced
Approx. 3/4 cup vegetable stock and more as needed
2-3 Tbs soy sauce
Steamed rice for serving
Toasted peanuts or cashews for garnish (optional)
Sesame oil for garnish (optional)

PROCEDURE:

The carrots are the densest and will take the longest to cook so add those to a wide, deep pot with the vegetable stock, turn the heat to high and put a lid on top.

After the carrots have steamed along for 2-3 minutes, add the baby bok choy, trying to keep it in a close pile in the center and put the lid back on top.

Keep your eye on this and at any point, if it seems like the pan is drying out too much, you can add a little more stock, but not too much, and after the bok choy has been steaming along for a couple of minutes, it's time to add the shrimp.

Spread the raw shrimp out over the top of the bok choy and sprinkle the minced ginger over the top as well.

Depending on the size of the shrimp, they shouldn't take more than 2-3 or maybe 4 minutes to steam and then turn the heat off, add a little soy sauce to the broth and it is good to go!

HINTS:

Plan ahead and serve this with steamed rice if you like and, it's not necessary but, I like to sprinkle some roasted peanuts or cashews over the top and finish with a drizzle of sesame oil!