– white mushrooms - sliced – 1 and 1/2 cups fresh bean sprouts – 1 and 1/2 cups sliced carrot straws – 2 large bundles of fresh bok choy – 2 pounds of large shrimp ... Swipe up to see the full list!
– Heat a large wok pan using medium high heat. Once the wok is hot, add a about half a tablespoon of oil to the pan. – With each vegetable that I cook in the pan, I add a pinch of salt and dash of black pepper while the vegetables cook. – Add the mushrooms to the pan and cook.
– Remove mushrooms from pan and add a few drizzles of oil to the pan. – Next add the bean sprouts to the pan and cook for about a minute until tender. Remove from pan. – Add a drizzle of vegetable oil to pan if needed, then add the carrots. Cook carrots. Then remove carrots from pan.
– Add a drizzle of vegetable oil to pan if needed, then add the bok choy. Cook then remove from pan. – Add a a few drizzles of vegetable oil to the pan if needed. Then add shrimp, cook. Add the garlic to the pan and cook the shrimp and garlic. – Now add your cooked Chinese noodles, sesame oil, soy sauce, and fish sauce.
– Turn off heat, add the rest of the vegetables back into the pan. And mix all of the ingredients together. – Garnish with optional green onion. – Then serve.