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