Shrimp & Shiitake Stir-Fry with Crispy Noodles

By á-25087

Ingredients

• 1-1/2 teaspoons cornstarch
• 1/2 cup chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 small head bok choy
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons canola oil, divided
• 2 tablespoons minced fresh gingerroot
• 1 garlic clove, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 large onion, halved and thinly sliced
• 2 cups sliced fresh shiitake mushrooms
• 1/4 cup chow mein noodles
• Hot cooked brown rice, optional

Preparation

Step 1

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks.

In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.

Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired