1/4 cup soy sauce 1/4 cup rice vinegar 1/4 cup water 3 tablespoons sugar 1 clove garlic, minced 1 teaspoon lemon juice 1/2 teaspoon sesame oil 2 tablespoons slivered green onion, divided 2 tablespoons slivered fresh ginger root, divided Dash Asian chile sauce 1/2 head bok choy, cut crosswise into 1-inch slices (about 6 cups) 6 shiitake mushrooms 2 cups Chinese pea pods 8 jumbo shrimp, peeled and deveined

Step 1 Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of the green onion and ginger. Stir in the chile sauce to taste. Set aside.

Step 2 Bring water to boil in the bottom of a 2-quart saucepan with a steamer insert set over, but not touching, the water. Arrange the mushrooms in the steamer, top side down. Place the bok choy over them and top with the remaining 1 tablespoon of ginger and green onion. Cover and steam over medium-high heat 5 minutes.

Step 3Add the pea pods and shrimp. Cover and steam until the shrimp are pink and firm and the pea pods are crisp yet tender, 4 to 5 minutes. Divide between 2 plates and serve with some of the sauce (reserve the rest for another use).

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