Ingredients
1 tablespoon brown rice wine
2 tablespoons soy sauce
1/2 teaspoon sugar
6 large bok choy or Chinese-cabbage leaves
24 large shrimp, shells left on (about 1 pound)
1 tablespoon thinly sliced scallion greens
Preparation
In a small bowl, whisk together rice wine, soy sauce, and sugar, and set aside.
Arrange bok-choy leaves in the two compartments of a bamboo steamer; divide shrimp between the two layers, and cover. Set steamer over a wok filled with 5 to 6 cups of water; place wok over medium heat, and steam until shrimp are cooked through, 8 to 10 minutes. Transfer shrimp to a serving plate, pour the sauce over, and garnish with scallion. Serve immediately.
