Shrimp and Bok Choy Stir Fry with Fried Rice

We have been getting a lot of bok choy this fall from our produce delivery service and Asian style cooking is the best way to use it!  You can use other veggies and protein in place of the bok choy and shrimp as stir fries are very versatile. Fried rice is a delicious accompaniment and is a good way to use up leftover rice. 
Serves about 3-4.
Ingredients for Stir Fry:
1/2 lb shrimp, peeled and tail removed
1 Tbsp dry white wine (or rice wine if available)
2 Tbsp flour or cornstarch, divided
1/2 tsp salt, divided
2 Tbsp veggie oil, divided
1 inch piece of ginger, pealed and finely chopped
2 garlic gloves, finely chopped
1/2 tsp red pepper flakes (for some heat, optional)
1/2 tsp Chinese 5 Spice Mix (optional, if you have it on hand)
2 bunches of bok choy, chopped into 1 inch pieces
4 ounces of mushrooms, quartered
1 Tbsp soy sauce
1/4 water

Mix shrimp with wine, 1 Tbsp flour/cornstarch and 1/4 tsp salt and set aside to marinade briefly while preparing veggies.  Heat 1 Tbsp veggie oil over med/med-high heat and add shrimp, sauteing until cooked then remove from pan.  Heat the other 1 Tbsp of oil and add the ginger, garlic, red pepper flakes and Chinese 5 spice mix to the oil.  Stir for about 1-2 minute to soften but not burn. Add the bok choy and mushrooms and stir well.  Add the water and soy sauce and cover for about 5 minutes to soften veggies.  Remove cover and stir in remaining 1 Tbsp flour/cornstarch, stirring well, then add shrimp and remaining 1/4 tsp of salt.  Simmer for about 3 minutes to thicken and distribute flavors.

For Fried Rice:
2 cups cooked and cooled rice
1 Tbsp oil, sesame if available
1/4 onion, diced
1 clove garlic, minced
1/2 cup carrots, diced
1/2 cup peas
1 egg
1/4 tsp salt
1-2 Tbsp soy sauce

Cook the carrots and peas by simmering in water about 7 minutes, drain and set aside.  Heat the oil over medium heat and saute onion for about 3 minutes until softened.  Add the garlic clove for another minute.  Add the cooked carrots and peas for about 30 seconds then crack the egg into the mixture.  Stir quickly to scramble and distributed the cooked egg, stir in the salt.  Stir in the rice, then add the soy sauce and stir well. Continue stirring and resting for about 5 minutes to heat thoroughly and distribute flavors.

Enjoy!