INGREDIENTS
12 ozs
u10 shrimp
1 tbsp
rice wine
1/8 tsp
pepper
2 tbsps
oyster sauce
1 tbsp
hoisin sauce
1/2 cup
vegetable stock
1/8 tsp
pepper
3 tbsps
cooking oil
3 cloves
garlic
1 oz
ginger
1
chili
2 ozs
shiitake mushrooms
4 ozs
baby bok choy
4 ozs
bamboo shoots
10 ozs
spaghetti al dente
1 handful
beansprouts
3
green onions
1 serving
sesame oil
1 serving
sesame seeds