Sauce

• 1/2 Cups Chicken stock
• 1 Tablespoons Oyster Sauce
• 1 Tablespoons Chinese cooking wine
• 1 Teaspoon cornstarch
• 1 teaspoons Sesame Oil

Stir Fry

• 1/2 Tablespoon Olive Oil
• 3 Cloves Garlic finely chopped
• 8 Ounces Baby Bok Choy
• 8 Ounces Broccoli (Optional)
• 1 Pound Shrimp
• Thai Peppers (Optional)

Instructions

Sauce, prep shrimp, and veggies

• To make the sauce, combine chicken stock, oyster sauce, chinese cooking wine sesame oil, and cornstarch.
• Prepare the shrimp by removing the shell and deveining them. 1/2 Pound Shrimp
• Cut baby bok choy into bite-size pieces.8 Ounces Baby Bok Choy
• Please cut the broccoli into small, bite-sized pieces.8 Ounces Broccoli

Stir Fry

• To prepare the pan, pour half a tablespoon of olive oil and swirl it around until the entire surface is coated. Heat the oil before proceeding.1/2 Tablespoon Olive Oil
• Once the oil is heated up, toss in the garlic and ginger and stir fry for around 10-15 seconds.3 Cloves Garlic
• Start by adding salt, bok choy, broccoli, and snow peas to the garlic and ginger. Stir fry the mixture over medium heat for about two to three minutes until the vegetables turn a bright green color.1/2 teaspoon Sea Salt,8 Ounces Baby Bok Choy,6 Ounces Snow Peas,8 Ounces Broccoli
• This step is entirely optional. If you desire a spicy flavor, add Thai peppers to the dish.8 Thai Peppers
• Add the shrimp to the pan and continue to stir fry until they are fully cooked.1 Pound Shrimp
• Make sure to stir the sauce well to ensure that the cornstarch is evenly mixed in. This is crucial for achieving a smooth sauce that thickens properly.
• Add the sauce to the pan containing the shrimp, bok choy, broccoli, and snow peas. Keep stirring until the sauce starts boiling and thickens, which should take around 2 to 3 minutes.
• Serve immediately over either rice or cauliflower rice.