Recipes Teriyaki Shrimp and Bok Choy Stir Fry 4.0 (1) 1 Review Quickly stir-fry shrimp, bok choy and homemade teriyaki sauce for a great 15-minute meal. Slideshow: Terrific Stir-Fry Dishes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 to 4 Ingredients 1 pound baby bok choy 2 tablespoons grapeseed or canola oil (or other high flashpoint oil) 1 tablespoon minced or grated fresh ginger 1/2 pound raw shrimp, peeled and de-veined 2 tablespoons soy sauce 2 tablespoons sake or dry vermouth 2 tablespoons brown sugar 2 teaspoons rice vinegar Directions Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside. Heat a large skillet or wok over medium-high heat. Add the oil and then add the ginger. Cook for 1 minute or until soft, and then add the shrimp. Cook for about 1 minute on each side, or until the shrimp is seared and cooked through. Stir in the soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute. Stir in the bok choy and cook for 1 minute, or until the bok choy is cooked and the sauce is heated through. Rate it Print