Prepare the ingredients: Rinse and pat dry the shrimp. Mince the garlic and ginger. Halve the baby bok choy lengthwise and julienne or thinly slice the carrots.

Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Stir-fry for 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.

Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Add the vegetables: Toss in the bok choy and carrots. Stir-fry for 3-4 minutes, or until the bok choy starts to wilt and the carrots are tender but still slightly crisp.

Combine and season: Return the cooked shrimp to the skillet with the vegetables. Stir in the soy sauce and oyster sauce (if using), mixing everything together until evenly coated. Cook for another 1-2 minutes to heat through.

Finish the dish: Drizzle the stir-fry with sesame oil and give it a final toss.

Serve: Serve the stir-fry hot over a bed of cooked rice or noodles. Garnish with sliced green onions and sesame seeds for extra flavor and texture, if desired.