Step 1

Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.

Step 2

Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger.

Step 3

In a small bowl, whisk together the stock, cornstarch, and mirin.

Step 4

In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.

Step 5

Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.

Step 6

Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.

Step 7

Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.

Step 8

Serve over rice if desired (not included in nutritional information).