Preparation:
Toss shrimp, 1 teaspoon cornstarch, 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 stems. Cut stems diagonally into 1/4-inch slices. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
Cut onion pieces lengthwise into thin strips. Cover with iced water; let stand 10 minutes or until strips are curled; drain. Mix oyster sauce, 1 tablespoon cornstarch and the cold water.
Heat 12-inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat side. Add shrimp, gingerroot and garlic; stir-fry until shrimp are pink. Remove from skillet.
Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat side. Add bok choy stems, mushrooms and 1/2 teaspoon salt; stir fry 1 minute. Add bok choy leaves and broth; heat 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.
Nutrition: 1 Serving: |
