Created by QueenBea on April 30, 2014
Step 1: Whisk together the stock, oyster sauce, corn starch, rice vinegar and Sriracha sauce; set aside.
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.
Step 3: Add the remainder of the oil and toss in the shrimp, ginger, garlic and mushrooms and cook for 3 minutes.
Step 4: Add the bok choy and bean sprouts.
Step 5: Whisk the sauce and add to pan; cook until all the vegetables are cooked and sauce is thickened, about 3 minutes.