- 1½ tablespoons olive oil
- 1 can (8 ounces) sliced water chestnuts, drained
- ½ bunch bok choy, chopped
- 1 pound raw peeled and deveined shrimp, tails removed (you can use any size shrimp for this recipe, but if you use a larger size, you may want to cut each shrimp into several pieces)
- ½ (12 ounce) jar Thai Ginger Lemon Grass Stir-Fry Sauce from WORLDFOODS Fusion of Flavours
- 12 small corn tortillas, warmed
- 1 cup bean sprouts
- 1/3 cup thinly sliced green onion
