 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
From Betty Crocker Chinese, this sounds really good. The prep time includes marinating time. Ingredients:
3/4 lb shrimp (fresh or frozen) |
1 teaspoon cornstarch |
1/2 teaspoon sesame oil |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
8 ounces bok choy (about 4 large stalks) |
6 ounces pea pods |
4 ounces mushrooms |
2 green onions (with tops) |
3 tablespoons cornstarch |
3 tablespoons cold water |
2 quarts water |
1 (8 ounce) package chinese egg noodles |
2 tablespoons vegetable oil |
1 teaspoon gingerroot, chopped |
1 teaspoon garlic, finely chopped |
2 tablespoons vegetable oil |
1/4 cup oyster sauce |
1 teaspoon salt |
1 cup chicken broth |
1 cup barbecued pork, sliced |
Directions:
1. Peel shrimp.
2. (If shrimp is frozen, do not thaw; peel under running cold water.)
3. Make shallow cut lengthwise down back of each shrimp; wash out sand vein.
4. Cut shrimp lengthwise into halves.
5. Toss shrimp, 1 teaspoon cornstarch, the sesame oil, 1/4 teaspoon salt and the white pepper in glass or plastic bowl.
6. Cover and refrigerate 20 minutes.
7. Separate bok choy leaves from stems.
8. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
9. Remove strings from pea pods.
10. Place pea pods in boiling water. Cover and boil 1 minute; drain.
11. Immediately rinse under running cold water; drain.
12. Cut mushrooms in 1/2-inch slices.
13. Cut green onions into 2-inch pieces.
14. Mix 3 tablespoons cornstarch and 3 tablespoons water.
15. Heat 2 quarts water to boiling in Dutch oven.
16. Stir in noodles.
17. Cook uncovered over medium heat until noodles are soft and can be separated, about 5 minutes; drain.
18. Keep noodles warm in 300ºF oven.
19. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
20. Add 2 tablespoons vegetable oil; rotate wok to coat side.
21. Add shrimp, gingerroot and garlic; stir-fry until shrimp is pink.
22. Remove shrimp from wok.
23. Add 2 tablespoons oil to wok; rotate to coat side.
24. Add bok choy stems; stir-fry 1 minute.
25. Add bok choy leaves, mushrooms, oyster sauce and 1 teaspoon salt; stir-fry 1 minute.
26. Stir in chicken broth; heat to boiling.
27. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
28. Add shrimp, pea pods, green onions and Barbecued Pork; cook and stir 30 seconds.
29. Serve over noodles.
|
|