- 4
Ingredients
- 1 pound fresh or frozen raw medium shrimp (in shells)
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 7 large stalks bok choy
- 6 ounces Chinese pea pods
- 2 green onions with tops, cut into 2-inch pieces
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons vegetable oil
- 1 teaspoon finely chopped gingerroot
- 1 teaspoon finely chopped garlic
- 1 tablespoon vegetable oil
- 1 1/2 cups sliced mushrooms
- 1/2 teaspoon salt
- 1/2 cup chicken broth
Preparation
Step 1
Peel shrimp. (If shrimp are frozen, do not thaw, peel in cold water.) Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the sesame oil and white pepper in medium bowl. Cover and refrigerate 20 minutes.
Remove leaves from bok choy stems. Cut leaves into 2-inch pieces. Cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
Shred onion pieces lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips are curled. Mix soy sauce, 1 tablespoon cornstarch and 1 tablespoon cold water.
Heat wok or 12-inch skillet until very hot. Add 2 tablespoons vegetable oil; rotate wok to coat sides. Add shrimp, gingerroot and garlic; stir-fry until shrimp are pink. Remove from wok.
Heat wok until very hot. Add 1 tablespoon vegetable oil; rotate wok to coat sides. Add bok choy stems, mushrooms and 1/2 teaspoon salt; stir-fry 1 minute. Add bok choy leaves and broth; heating to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add shrimp and pea pods; cook and stir 1 minute or until shrimp are hot. Garnish with onions.
205 calories per serving (about 1 1/2 cups each) 4 servings