Shrimp, Bok Choy, & Zucchini Stir Fry

Step 1: Sauce ... Add the soy and oyster sauce, broth, and corn starch to a measuring cup; and, mix to combine; then, set to the side.

Step 2: Shrimp ... If using frozen shrimp; make sure to thaw them in the refrigerator, in a colander, over a bowl covered. This way, they are not thawing in water. Once the shrimp are thawed, remove from the refrigerator; and, set on the counter to take the chill off. This goes for fresh shrimp too. You don't want to cook with cold seafood. Let the shrimp rest a good 15-20 minutes on the counter. Pat dry; then, season with salt and pepper.

Step 3: Add half of both oils to a wok or deep saute pan (non-stick preferred); and, bring to high heat. Add the shrimp, and saute until they have a nice sear on both sides. Once the shrimp are just turning pink and starting to curl; transfer to a plate - this only takes a couple of minutes. You will finish them at the end of the stir fry.

Step 4: Vegetables ... Add the remaining oil and turn down the heat to medium high. Then, add the onion, bok choy, and red pepper flakes; and, cook 3-4 minutes. Next, add the zucchini, 1/2 of the scallions, ginger, and garlic; and saute another couple of minutes, stirring often, until all the vegetables are tender (another 2-3 minutes). I like the vegetables crisp tender in this dish.

Step 5: Finish ... Add the sauce, and the shrimp back in; and, toss until everything is combined. Cook just a minute or two until everything is heated through.

Step 6: Serve and ENJOY! ... As mentioned above - I like to serve this over rice noodles tossed with sesame oil and soy; but, plain white rice is also very good. And, it is also just as good, served as is. But, don't forget to garnish with the remaining scallions. I always set the soy sauce on the table too; as, someone always likes extra. A fruit salad is the perfect side dish. Sometimes, I'll add mung bean sprouts to the dish as well, which is really nice.