Tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!)

Wash pepper, cut off stem + discard seeds, then cut into bite-size pieces; heat 1 tbsp oil in a large skillet over med-high; sauté bok choy mix + peppers with salt/pep 3-5 min until tender; set aside

Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through; bring everything back to pan + mix in 1-2 containers of sauce—tasty!