step 1
Make the Black Rice: Place Black Rice (1 cup), Water (1 3/4 cups), and Vegetable Bouillon Cube (1 tsp) in a medium saucepan with a tight fitting lid.
step 2
Bring to a boil over high heat then immediately reduce to a simmer, cover and cook for 30 minutes (or according to package directions).
step 3
Turn off the heat and let sit, covered, for 5 minutes before fluffing with a fork. Replace the lid to keep warm.
step 4
Make the Ginger Sauce: Place Yellow Onion (3/4 cup), Garlic (1 clove), Fresh Ginger (3 Tbsp), Lemon Juice (2 Tbsp), Soy Sauce (4 Tbsp), Honey (1 tsp), and Rice Vinegar (as needed) in a blender and process until smooth. Taste for seasoning and adjust as needed. Set aside. Sauce can be made up to three days ahead of time and kept in the refrigerator in an airtight container.
step 5
Make the Slaw: In a small mixing bowl, combine Kimchi (1/2 cup), Carrot (1), Rice Vinegar (1 splash), and Kosher Salt (1 pinch). Set aside.
step 6
Marinate the Shrimp: In a medium bowl, whisk together Soy Sauce (2 Tbsp), Rice Vinegar (2 Tbsp), Sesame Oil (2 Tbsp), Garlic (2 cloves), and Cane Sugar (1 pinch).
step 7
Place the Shrimp (8 oz) in the bowl and use a spoon to ensure all sides are coded in the marinade. Let marinate for at least 30 minutes, stirring halfway through.
step 8
After the shrimp are marinated, place the Black Sesame Seeds (1/2 cup) in a shallow dish.
step 9
Place the whipped Egg (1) white in another shallow dish.
step 10
Set a large skillet heat. Once hot, add about 2 teaspoons to the skillet and coat the pan.
step 11
Remove one shrimp from the marinade and let the excess drip off, dip in the egg white to coat then set on top of the sesame seeds. Use a spoon or your hands to coat the shrimp on all sides with the seeds, pressing down lightly to ensure they stick.
step 12
Transfer to the hot pan and work quickly to repeat with the remaining shrimp. Let each shrimp cook for about 30 seconds - 1 minutes, until they start to curl up into a C shape.
step 13
Flip and fry until golden brown, crispy and cooked through, less than 1 minute on the second side. Transfer to a plate and keep warm.
step 14
Make Vegetable Stir Fry: Separate the Baby Bok Choy (3 heads) leaves and stems, then thinly slice the stems diagonally and tear the leaves into small pieces.
step 15
Heat the Vegetable Oil (1 Tbsp) in a large skillet (or wok) over medium heat and add the Garlic (2 cloves) cooking until the edges start to brown, about 1 minute.
step 16
Add the Napa Cabbage (1/4 head) and bok choy stems and let cook for about 1 minute, tossing frequently.
step 17
Add the bok choy leaves along with the Soy Sauce (1 Tbsp) and Oyster Sauce (1 Tbsp) and some Freshly Ground Black Pepper (to taste) tossing to combine. Remove from heat as soon as the leaves have wilted and drizzle with a bit of Sesame Oil (to taste).
step 18
Assemble: Divide rice among bowls. Top each bowl with the stir fry, followed by the slaw and shrimp. Drizzle all over with ginger sauce and top with Scallions (to taste) and Fresh Cilantro (to taste)