Sesame-Crusted Shrimp, Bok Choy Stir Fry, Kimchi Carrot Slaw, with Ginger Sauce

Ingredients

• 1 cup black rice, rinsed in cold water
• 1 ¾ cup water
• 1 teaspoon vegetable or seafood bouillon paste
• 2 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, grated
• Pinch of sugar
• ½ pound (8 oz) shrimp, raw, peeled and deveined
• 1 egg white, whipped
• ½ cup sesame seeds (black, white or mixed)
• ½ yellow onion, chopped (about ¾ cup)
• 1 garlic clove, roughly chopped
• 1, 3-inch piece ginger, peeled and roughly chopped, about 3 tablespoons
• 2 tablespoons lemon juice
• ¼ cup soy sauce
• 1 teaspoon sugar or honey
• ½ teaspoon rice vinegar
• ½ cup kimchi, thinly sliced
• 1 large carrot, shredded
• Splash rice wine vinegar
• Small pinch kosher salt
• 1 tablespoon vegetable oil
• 2 cloves garlic, thinly sliced
• 3 heads baby bok choy
• ¼ head napa or savoy cabbage, sliced thinly (about 2 cups)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Freshly ground black pepper
• Sesame oil, to drizzle
• Sliced scallions, for garnish
• Cilantro leaves, for garnish