With love, from my little kitchen to you...: shrimp stir fry

I am really excited about this one kids! I mean, how can you go wrong with stir fry?
That's right- you can't.
So let's get to it.

Now, stir fry is a really easy dish that you can make with just about any combination of meats and veggies, combined with some noodles, and maybe a little soy sauce, tossed in a big hot pan until it's all cooked. Sometimes I make some just to use up all the extra veggies I've got in the fridge/freezer. But this time around I actually planned ahead (shocking, I know), and shopped for all the ingredients I wanted. To be specific:
Shrimp, rice sticks, bok choy, bamboo shoots, water chestnuts, baby corns, onion, garlic, soy sauce, clam juice, a little oil and a little corn starch (dissolved into a little water until it looks like whole milk).
Get all the ingredients chopped up and ready to be tossed into a hot pan, because once you start this dish, it comes together really fast!!!

To begin, fill a pot with water and start to bring it to a boil.

While that is heating up, heat up a little oil in a large skillet/wok on medium-high and start the stir fry.

Shrimp:

Garlic:

Onions:

Bamboo shoots:

Water chestnuts:

Baby corns:

Once it's all in the pan, stir it all up and let it cook for a little while.

At this point the water should be boiling, so toss in the rice sticks, set the timer for 3 minutes, stir, and get back to the other pan.

Next, add a little more clam juice, some soy sauce, and the corn starch mixture, which will help thicken up all the juices. This will give you a really nice, lightly creamy sauce. You want to wait to do this so that all the other ingredients have a chance to get nice and "fried". If you add the liquids in the beginning, nothing will have a chance to get crisp. It will all be kind of soggy.

After you add the liquids, add the bok choy. This cooks pretty quickly, and will absorb some of the liquid, so that's why I add it last.