Cut the garlic scapes, green onions, and peppers into 2-inch long pieces. Cut the carrot into 1/4-inch slices on the diagonal. Cut the bok choy into 2-inch chunks.
If using chicken, cut into 1/4-inch slices.
Heat a tablespoon of oil in a 12-inch frying pan. Season the shrimp or chicken with salt and pepper and sauté until cooked through. Remove meat from pan.
Add second tablespoon of oil, and sauté the garlic scapes, peppers, carrots, and bok choy.
While vegetables are sautéing, whisk together soy sauce, water, honey, sesame oil, rice vinegar, corn starch, ginger, garlic, and sriracha to make stir-fry sauce.
Add meat, bamboo shoots, and green onions to the pan with the vegetables. Add stir-fry sauce. Let sauce come to a simmer so it will thicken.
