Dry shrimp

Separate green and white portions of bok choy. Julienne leaves. Cut flesh into half inch slices.

Cut scallions into 1 to 2 inch lengths

Peel orange and cut into bite sized pieces

Slice radish thin.

Rough cut cilantro

Combine orange, radish, cilantro, and shichimi togarashi. Add a couple of tablespoons of oil and toss to coat.

In a hot oiled pan, layer the bok choy greens on top of the flesh. Cook for 4 minutes (until flesh starts to char. Remove from pan.

In same pan, add scallions and oil (if necessary). Cook for 2 to 4 minutes, until starts to char. Remove from pan.

In same pan, add shrimp. Cook on one side for 2 to 3 minutes to brown.

Add 5 tbsp water and glaze. Cook, stirring occasionally until the glaze thickens and the shrimp is cooked to desired doneness (3 to 5 minutes)

Serve shrimp over bok choy and scallions, and top with the orange salsa