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Cook'n with Betty Crocker 
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Stir-Fried Shrimp with Vegetables |
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Serves: 4 Print this Recipe1 pound raw medium shrimp (in shells) 1 teaspoon cornstarch 1/2 teaspoon salt 1/2 teaspoon roasted sesame oil 1/8 teaspoon white peppers 7 large stalks bok choy 6 ounces chinese pea pods 4 ounces mushrooms 2 green onions (with tops) 2 tablespoons oysters sauce or 1 tablespoon dark soy sauce 1 tablespoon cornstarch 1 tablespoon cold water 2 tablespoons vegetable oil 1 teaspoon finely chopped ginger root 1 teaspoon finely chopped garlic 1/2 teaspoon salt 1/2 cup chicken broth (see Soups: Chicken Broth) Peel shrimp. Make a shallow cut lengthwise down 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 stalks. Cut leaves into 2-inch pieces; cut stalks diagonally into 1/4-inch slices (do not combine leaves and stalks). Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut mushrooms into 1/2-inch slices. Cut green onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Mix oyster sauce, 1 tablespoon cornstarch and the water. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add shrimp, gingerroot and garlic; stir-fry until shrimp are pink. Remove from wok. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add bok choy stalks, 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 green onions. 4 servings **Chinese cooks never boil shrimp because they believe it makes the shrimp tough and tasteless. They prefer to stir-fry shrimp, in this case, after tossing with cornstarch and sesame oil. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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