1 pound peeled, deveined shrimp, medium to large, tails left on or removed as desired 3 to 4 teaspoons Chinese rice wine or dry sherry ¾ teaspoon salt, divided 1 tablespoon plus 1 teaspoon cornstarch, divided 2 tablespoons red wine vinegar 2 tablespoons sugar 2 teaspoons light Soy sauce 1 teaspoon dark soy sauce 2 tablespoons plus 2 teaspoons water, divided 3 tablespoons vegetable or peanut oil, for stir-frying, divided 3 thin slices fresh ginger, divided ¼ teaspoon chili paste or to taste, optional 1 pound bok choy, ends trimmed, stalks cut diagonally and leaves cut across into 1 to 1½-inch strips ½ teaspoon Asian sesame oil

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