Salt and Pepper Shrimp with Quinoa and Bok Choy

Name: Salt and Pepper Shrimp with Quinoa and Bok Choy
Ingredients: 1/3 cup plus 3 tablespoons cornstarch; Kosher salt and freshly ground pepper; 1 1/2 pounds peeled and deveined large shrimp; 1 cup plus 1 tablespoon vegetable oil; 4 small heads baby bok choy, quartered lengthwise; 1 tablespoon oyster sauce; 1 1-inch piece fresh ginger, peeled and minced; 1 cup frozen cooked quinoa, thawed; 3/4 cup frozen shelled edamame, thawed; 4 cloves garlic, chopped; 1 small jalapeno pepper, halved lengthwise and thinly sliced; 1/4 cup sweet Thai chili sauce