Recipe: Stir-Fried Shrimp

This recipe is the closest I’ve ever tasted to “Chinese
Restaurant Quality” stir-fried shrimp with vegetables. The sauce is
a light semi-transparent one.

Ingredients:

1/4 cup Chicken Broth
2
Green Onions, chopped
3/4 lb. Fresh Shrimp, cleaned
1/2 tsp.
Corn Starch
1/2 tsp. Soy Sauce
1/4 tsp. Salt
1/8 tsp.
Sesame Oil
dash of Salt
8 oz. Bok Choy
4 oz. Snow Pea
Pods
1 Tbsp. Corn Starch
1 Tbsp. Cold Water
2 Tbsp.
Vegetable Oil
1 clove Garlic, chopped
1 tsp. Ginger Root
1/4 cup vegetable oil
4 oz. Mushrooms
1 Tbsp. Soy Sauce
1 tsp. Salt

Steps:

1. Toss
   shrimp, 1/2 tsp. starch, 1/2 tsp. soy sauce, 1/4 tsp. salt, sesame oil,
   and pepper in oil. refrigerate 30 minutes.
2. Chop up Bok Choy.
   Cook pea pods 1 minute and drain. Mix corn starch and
   water.
3. Heat wok until 1-2 drops of water skitter when dropped in
   it. Add 2 Tbsp oil. Add garlic and ginger root. Fry until garlic
   browns.
4. Add shrimp. Fry until pink. Remove from wok.
5. Add
   1/4 cup oil to wok. Add bok choy stems, mushrooms. Fry 1 minute. Stir in
   bok choy leaves, soy sauce, 1 tsp. salt, broth. Heat to boiling. Stir in
   starch to thicken. Add shrimp and pea pods.
6. Cook 30
   seconds.
7. Serve over cooked white rice.