Servings: 4 

2 tablespoons avocado oil or vegetable oil

1 yellow onion sliced

2 garlic cloves minced

1 pound Rainforest Shrimp, peeled and deveined

1 cup sliced mushrooms

2 carrots cut into thin slices

1 red bell pepper cut into slices

1 bok choy stems and leaves separated, cut into slices

1 cup green cabbage, sliced thinly

1 cup bean sprouts

For the Sauce:

3 tbsp Light Sodium Soy Sauce

2 tablespoons oyster sauce

2 tablespoons Chinese cooking wine (shaoxing wine)**OPTIONAL

1 teaspoon sesame oil

black pepper to taste

1 cup water or vegetable broth

1 ½ tablespoons cornstarch


In a bowl, mix together all sauce ingredients and set the sauce

Next, preheat the oil in a large pan or wok over medium-high Then sauté the onion and garlic until the onion turns translucent.

Now add the Rainforest Shrimp and sauté for 1-2 Then add the carrots, bok choy stems, red bell pepper, and mushrooms and cabbage. Sauté until the vegetables are almost tender.

Give the sauce a quick stir and add it to the Add the bean sprouts and bok choy leaves. Stir until everything is combined and let the sauce simmer until it thickens.

Serve with some fluffy white rice and enjoy!