Heat large pan over medium heat and add olive oil. Add minced leek stalks, garlic and ginger. When leeks become soft and tender, add siracha sauce and mix well.
In the same pan, add chopped tomatoes, mirin, and sugar. Turn heat to low and let it simmer for 15-20 minutes. Once the sauce becomes thick, add minced leek tops and mix well.
While sauce is simmering, steam bock choy over medium high heat with bamboo steamer for 10 minutes or until tender. If using microwave, heat for 5 minutes or until tender. When done steaming, layer bok choy leaves on serving platter.
Blot excess moisture from shrimp with paper towels and season with salt. Lightly flour each shrimp.
Heat skillet over medium heat and add olive oil. Add shrimp to the skillet and cook each side for 1-2 minutes. Add shrimp to the pan with chili sauce and fold in shrimp. Scrape bottom of the skillet shrimp was cooked in and gather fried flour coating and add to the chili sauce. Transfer chili shrimp onto bed of steamed bok choy and add parsley or cilantro leaves for garnish.
