Into the giant skillet went the leftover leeks, which appeared to be on their last legs when I gave them a squeeze, but worked beautifully, and some crushed garlic:
Drizzled in about 1/2 c soju (Korean rice spirits, but would have used white wine if had it on hand)
Then threw in the washed baby bok choy, stems trimmed. Salt, pepper, juice of 1 lemon:
When the greens are wilted (and there's room in the pan), toss in the shrimp, and watch vigilantly! Shrimp cook up fast, and over-cooked shrimp are rubbery (and disgusting). But, really, you could use chicken, scallops, some fish fillets , I've used squid rings before. Before serving, sprinkle 1-2 tsp corn starch to thicken the sauce.
The result? A healthy and insanely tasteful meal that's mostly made up of booze-soaked veggies: