Spicy Shrimp Stir-Fry

This tasty stir-fry recipe is just spicy enough for me. You can increase or decrease the heat by increasing or decreasing the Sriracha sauce. I serve this with white rice.

INGREDIENTS

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

DIRECTIONS

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.
Serve.