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.