INGREDIENTS
2 lb
shrimp (peeled and deveined)
1 tbsp
sesame oil
1 cup
bok choy stems (chopped)
3 cups
bok choy leaves (chopped)
1/4 cup
coconut aminos
1 tbsp
coconut aminos
1/8 cup
lemon juice
3
bay leaves
1 tbsp
worcestershire sauce
1 tbsp
olive oil
pepper (to taste)