NOTE: I cook the shrimp, bok choy, and polenta separately in 3 skillets all at the same time. If you'd like to save on dishes, cook the dishes in one skillet, starting with the polenta, then the bok choy, then the shrimp.

For the polenta, heat a large skillet to medium-high heat with the vegetable oil. Cut the polenta into 9 equal rounds. When the oil is hot, add the polenta and let sit for 4 minutes, then flip. The polenta should be browned and crispy on the first side. When you flip the polenta, add the sesame oil to the skillet evenly. Continue cooking the polenta on the second side until browned, then set aside until ready to serve.

For the shrimp, combine the mirin, soy sauce, corn starch, honey, and 2 tablespoons water in a small dish. Preheat a skillet to medium-high heat with the vegetable oil. When the oil is hot, add the shrimp and cook for 90 seconds on the first side. Flip the shrimp and add the teriyaki sauce to the pan. The sauce will bubble and thicken immediately. Turn the heat off the shrimp to let the shrimp finish cooking in the warm sauce.

For the bok choy, heat a skillet over medium-high heat. Add the garlic and white parts of the onions and cook for 1 minute. Add the bok choy, soy sauce, and sriracha and cook for 5 minutes or so, stirring a few times, until the greens have softened.

To serve, layer polenta, then bok choy, then shrimp. Top with the green parts of the onions, the roasted wasabi edamame (if using), and extra sriracha, if you'd like. Enjoy!