2 tbsp vegetable oil
generous 2 tbsp minced ginger
1 stalk lemongrass, tough leaves peeled away, tender heart minced
1 serrano chile (or to taste), minced
2 scallions, roughly chopped
3/4 lb large shrimp, peeled and deveined
1/4 cup lime juice
1/4 cup fish sauce
2 tsp sugar
10 oz baby bok choy, halved if relatively small or leaves separated if large
1/2 cup cilantro, roughly chopped1/2 cup basil, roughly chopped
Increase the heat to moderately high and add the shrimp. Cook until colored on both sides, about 1 minute, then add the lime juice, fish sauce, and sugar. Bring the liquid to a boil and cook, stirring occasionally until the shrimp are just opaque, about 1 minute. Remove shrimp with tongs and set aside.
Add the bok choy to the skillet and turn them over in the pan as they wilt. Cook until they are tender and the sauce is somewhat reduced. Return the shrimp back to the pan and toss with the bok shoy. Remove from heat, and add the cilantro and basil. Toss to combine. Season to taste with salt (if desired).
Serve immediately with (brown) rice.