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Note: I cook the shrimp, bok choy, and polenta separately in 3 skillets all at the same time.
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If youd like to save on dishes, cook the dishes in one skillet, starting with the polenta, then the bok choy, then the shrimp.
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For the polenta, heat a large skillet to medium-high heat with the vegetable oil.
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Cut the polenta into 9 equal rounds.
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When the oil is hot, add the polenta and let sit for 4 minutes, then flip.
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The polenta should be browned and crispy on the first side.
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When you flip the polenta, add the sesame oil to the skillet evenly.
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Continue cooking the polenta on the second side until browned, then set aside until ready to serve.
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For the shrimp, combine the mirin, soy sauce, corn starch, honey, and 2 tablespoons water in a small dish.
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Preheat a skillet to medium-high heat with the vegetable oil.
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When the oil is hot, add the shrimp and cook for 90 seconds on the first side.
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Flip the shrimp and add the teriyaki sauce to the pan.
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The sauce will bubble and thicken immediately.
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Turn the heat off the shrimp to let the shrimp finish cooking in the warm sauce.
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For the bok choy, heat a skillet over medium-high heat.
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Add the garlic and white parts of the onions and cook for 1 minute.
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Add the bok choy, soy sauce, and sriracha and cook for 5 minutes or so, stirring a few times, until the greens have softened.
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To serve, layer polenta, then bok choy, then shrimp.
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Top with the green parts of the onions, the roasted wasabi edamame (if using), and extra sriracha, if youd like.
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Enjoy!
