Stir-Fried Shrimp With Vegetables
Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 pound raw shrimp -- frozen, peeled
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
7 large bok choy -- stalks
6 ounces chinese pea pods
2 medium green onions -- cut in 2 inch cubes
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoons vegetable oil
1 teaspoon ginger root -- finely chopped
1 teaspoon garlic -- finely chopped
1 tablespoon vegetable oil
4 ounces mushrooms -- cut in 1/2 inch slices
1/2 teaspoon salt
1/2 cup chicken broth
 

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:

 

Nutritional Information:

Calories 205; Fat 12 g; Cholesterol 105 mg; Sodium 780 mg; Carbohydrate 9 g; Protein 15 g.