Ingredients
- 1 pound shrimp, cooked
- 1 bell pepper
- 1/2 onion, chopped
- 1 piece (1-inch) ginger, peeled and grated
- 1 clove garlic, pressed
- 100 grams shiitake mushrooms (stems removed and discarded)
- 2 heads baby bok choy, cleaned and chopped
- 2 cups bean sprouts
- 2 tablespoons oil (vegetable oil)
- 1/2 cup vegetable stock (or chicken stock)
- 2 tablespoons oyster sauce
- 1 heaping tablespoon cornstarch
- 1 teaspoon rice vinegar
- 1/2 teaspoon Sriracha sauce
How to Make
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Step 1: Whisk together the stock, oyster sauce, corn starch, rice vinegar and Sriracha sauce; set aside.
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Step 2: Bring 1 tablespoon of the oil to medium-high heat in a large non-stick skillet or wok, toss in the peppers and onions and cook for 3 minutes.
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Step 3: Add the remainder of the oil and toss in the shrimp, ginger, garlic and mushrooms and cook for 3 minutes.
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Step 4: Add the bok choy and bean sprouts.
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Step 5: Whisk the sauce and add to pan; cook until all the vegetables are cooked and sauce is thickened, about 3 minutes.
We hope you enjoy this recipe!
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