- 1 tbsp. peanut oil
- 1 leek, cleaned and chopped
- Sea salt
- 1 tbsp. mirin rice wine (optional)
- 2-3 carrots, cut into thin diagonals
- 8 oz. diced shrimp (chicken, beef, pork, tofu)
- 5-6 leaves bok choy chopped (or other leafy green)
- 3-4 garlic cloves, peeled and minced
- ¾ cup stock (or water)
- 1 tbsp. toasted sesame oil
- 1 tbsp. brown rice vinegar
- ¼ cup shoyu or tamari
- 1-2 tsp. hot pepper flakes
- 1 tbsp. kuzu root starch (can use arrowroot)
- Scallions, minced
Saute leek in a frying pan with peanut oil and a pinch of sea salt. Add carrots and mirin, and cover 1-2 minutes. Add shrimp and cook 1-2 minutes. Add greens and toss all ingredients together. In a mixing cup, combine garlic,, stock, sesame oil, shoyu, rice vinegar, hot pepper flakes and kuzu and add to the frying pan. Cook 2-3 minutes. Garnish with fresh scallions.
