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Trim the ends of the bok choy. Cut leaf from stem. Wash , pat dry with paper towels, and then set aside.
In a bowl, mix together the sauce ingredients.
Heat a large skillet or wok over medium-high heat. Add the oil and then add the ginger. Cook for 1 minute or until soft.
Add bok choy stems and cover until bok choy is soft
Add the shrimp and bok choy leaves and cook for about 1 minute on each side, or until the shrimp is seared and cooked through.
Stir in the soy sauce, brown sugar, and rice vinegar and cook for 1 minute. Cook until the sauce is heated through.
Serve

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