Prepare the Bok Choy: Wash the baby bok choy thoroughly to remove any dirt or grit. Slice each bok choy stalk in half lengthwise if they are large, or leave them whole if small. Set aside.

Bring a pot of water to a boil. Once boiling, carefully add the bok choy and blanch it for about 2 minutes, just until it becomes tender but still crisp. Remove the bok choy from the boiling water and transfer it immediately to a bowl of ice water to stop the cooking process. Drain and set aside.

Prepare the Shrimp: Soak the dried shrimp in a small bowl of warm water for about 10 minutes until they soften. Once softened, drain and chop them into small pieces. If you prefer, you can also use fresh shrimp, but the dried shrimp adds an extra depth of flavor.

Heat the sesame oil and olive oil in a large pan or wok over medium-high heat. Add the dried shrimp and sauté for 1-2 minutes until fragrant.

Cook the Eggs: Crack the eggs into a bowl and whisk them together. Add a pinch of salt and pepper. Pour the eggs into the pan with the shrimp and scramble until they are fully cooked, about 2-3 minutes. Remove the eggs and shrimp mixture from the pan and set aside.

Stir-fry the Bok Choy: In the same pan, add a little more oil if necessary. Add the chopped green onions and sauté for 1-2 minutes until they are softened and fragrant.

Add the blanched bok choy to the pan, tossing it gently to coat with the green onions and oil. Season with salt, pepper, and paprika to taste. Stir-fry the bok choy for 2-3 minutes until heated through.

Combine the Ingredients: Once the bok choy is cooked, add the shrimp and egg mixture back into the pan. Drizzle with oyster sauce and continue to stir-fry everything together for another 1-2 minutes, allowing the flavors to meld.

Taste and adjust the seasoning, adding more salt, pepper, or oyster sauce if needed.

Serve: Transfer the stir-fried bok choy with shrimp and eggs to a serving platter. Sprinkle with a pinch of coriander and serve hot.

Optional: For a touch of texture, lightly coat the bok choy in cornmeal before stir-frying for a subtle crunch.