Shrimp and Veggie Stir-Fry with Oyster Sauce

The great thing about stir-frys is that they're so versatile.  You can add whatever veggies you want, cook them as short or as long as you want for crispier or softer texture, and use whatever sauce or seasonings you want.  Here's today's version.

Shrimp and Veggie Stir-Fry with Oyster Sauce
Loosely adapted from this recipe.

Ingredients:

• 1 pound baby bok choy, cleaned
• 1 tablespoon olive oil
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1 pound fresh shiitake mushrooms, cleaned and sliced
• 1/4 cup water
• 1/2 pound green beans, cleaned and cut into 1-inch pieces
• 2 medium carrots, sliced
• 1 pound shrimp, peeled and de-veined
• soy sauce
• oyster sauce

Directions:

• Boil the bok choy in a pot of water for a few minutes, until tender but not soft.  Drain and set aside.
• In a large sauté pan or wok, heat olive oil.  Add minced shallot and stir for a few minutes until soft and fragrant.  Add garlic and stir for a few seconds until fragrant.
• Stir in the shiitake mushrooms and water.  Cook, stirring frequently for 3 - 5 minutes until the mushrooms are tender.
• Add in the green beans and continue to stir for a few minutes until they are tender but still firm.
• Add in the carrots and shrimp and continue to stir for a couple of minutes until shrimp begin to turn pink.
• Toss in the cooked bok choy.
• Add a few dashes of soy sauce and oyster sauce to taste.
• Continue to stir until shrimp become slightly firm.
• Serve immediately over brown rice.

If you like it spicy, you can add some chili sauce or hot pepper flakes towards the end.