Bok Choy and Shrimp Stir Fry

Ingredients

bok choywashed, cut lengthwise into 2 to 3 sections

1.1 lb

salt

pinch

shrimppeeled and deveined

Vegetarianking oyster mushrooms torn into bite-sized piecessear longer for color and texture

9 oz9 oz

salt

1/8 tsp

sweet rice wine

1 tbsp

carrotthinly sliced and cut into small rectangles

1.4 oz

red bell pepperthinly sliced into small rectangular pieces

0.5 oz

cooking oil

1 tbsp

garliclightly crushed

2 cloves

oyster sauce

Vegetariansoy saucereplace oyster sauce entirely

1 tbsp1 tbsp

soy sauce

2 tsp

sugar

1 tsp

black pepper

to taste

potato starch

1 tbsp

water

1 tbsp

sesame oil

2 tsp

sesame seeds

2 tsp

Method

1. 01Pat shrimp dry. Toss with 1/8 tsp salt and rice wine, set aside 5 minutes.
2. 02Bring pot of salted water to boil. Blanch bok choy under 30 seconds, drain, squeeze out excess water.
3. 03Whisk oyster sauce, soy sauce, sugar, black pepper in a small bowl.
4. 04Combine potato starch and water in a separate small bowl.
5. 05Heat cooking oil in a pan over medium-low heat. Add garlic, sauté until fragrant without browning.
6. 06Add shrimp, cook over medium heat until about 70 percent done, partially opaque.
7. 07Add carrot, stir-fry 30 to 40 seconds until starting to soften.
8. 08Add bell pepper and blanched bok choy, toss to combine.
9. 09Pour in sauce, increase heat to high, stir-fry quickly until evenly coated and excess moisture cooks off.
10. 10Add starch slurry, cook 10 to 15 seconds until sauce is glossy and lightly thickened.
11. 11Turn off heat, drizzle sesame oil, sprinkle sesame seeds, toss gently to combine.

Fits

• Gluten-free
• Dairy-free
• Egg-free