Make a classic Chinese stirfry interesting and extra healthy with carrots and whole wheat rice.

Ingredients

4 cups (or 6 bunches) of bok choy, chopped

1 large carrot,  cut into thin slices

16 uncooked white tiger shrimp, deveined, deheaded, peeled

corn starch

sesame oil

soy sauce

oyster sauce

black pepper

Instructions

1. Marinate shrimp by stirring in with a mixture of 1 tsp cornstarch, 1/4 tsp sesame oil, 1/4 tsp soy sauce and a pinch of black pepper.
2. Heat some cooking oil in skillet or wok at medium high heat.  Add carrots and stir for about 2 minutes.
3. Add 1/4 cup water along with bok choy and cover with lid for about 2 minutes.
4. While waiting, make sauce of 1 tbsp corn starch, 1/4 tsp sesame oil, 2 tbsp oyster sauce, and 4 tbsp water.
5. Reduce heat to medium.  Add shrimp mixture to stirfry along with sauce, stirring for about 2 minutes.
6. Continue stirring until sauce thickens or shrimp is cooked to desired tenderness.  Serve warm over rice.

Makes 2 servings.