Shrimp Stir-Fry with Snow Peas and Broccoli

1. Prepare the ingredients and marinate the shrimp: Wash and dry the fresh produce. Peel and finely chop the ginger. Pat the shrimp dry with paper towels; place in a bowl. Add the chopped ginger. Season with salt, pepper, and the togarashi. Stir to combine. Set aside to marinate for at least 10 minutes, stirring occasionally. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the bok choy; roughly chop, separating the stems and leaves. Halve the snow peas crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and as much of the gochujang as you’d like, depending on how spicy you want the dish to be.

2. Start the vegetables: In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add ¼ cup water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off.

3. Finish the vegetables: Add the chopped bok choy stems, halved snow peas, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sauce; cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Transfer to 2 serving dishes, taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4. Cook the shrimp and serve: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp and cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. To serve, garnish the shrimp and finished vegetables with the sliced green tops of the scallions.