Blanch the bok choy in boiling water with a pinch of salt for 20 seconds. Drain and set aside.

Defrost and blanch the shrimp in boiling water until they turn red. Drain and set aside.

Slice the green onion into small pieces and cut the garlic into thin slices.

Chop the blanched bok choy into smaller pieces if serving to children.

Heat 2 tbsp of cooking oil in a pan over medium heat. Add sliced green onion and garlic, and sauté until fragrant.

Increase to high heat and add the bok choy. Stir-fry quickly.

Add soy sauce, oyster sauce, and corn syrup. Stir well to combine.

Add the shrimp and stir-fry until the sauce coats them evenly.

Mix starch and water in a 1:1 ratio to create a slurry. Add to the pan and cook until the sauce thickens.