Serves: 4
Total Calories: 625

1/2 pound raw medium shrimp (in shells)
1/2 teaspoon cornstarch
1/4 teaspoon salt
2 teaspoon finely chopped garlic
Dash of white pepper
6 medium dried black mushrooms
2 green onions, (with tops)
1 pound broccoli
1 small head cauliflower
3 tablespoons oyster sauce
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 quarts water
6 ounces , fresh or dry egg noodles
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons dry white wine
1/2 teaspoon salt
1 1/2 cups chicken broth (see Soups: Chicken Broth)

Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Pat dry with paper towles. Toss shrimp with 1/2 teaspoon cornstarch, 1/4 teaspoon salt, the garlic and white pepper. Cover and refrigerate 20 minutes.

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips. Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl.

Cut broccoli lengthwise into 1-inch stems. Remove flowerets, keeping 1-inch stems. Cut stems diagonally into 1/4-inch slices. Separate cauliflower into 1-inch flowerets. Place broccoli and cauliflower in boiling water heat to boiling. Cook uncovered over high heat 3 minutes drain. lmmediately rinse in cold water drain. Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, the suger and sesame oil.

Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well. (If using dry egg noodles, cook as directed on package.)

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add shrimp stir-fry until shrimp are pink. Remove shrimp from the wok drain. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add mushrooms, wine and 1/2 teaspoon salt stir-fry 1 minute. Add broth heat to boiling. Cook uncovered 1 minute. Stir in cornstarch mixture cook and stir until thickened. Add broccoli and cauliflower cook and stir 30 seconds. Stir in shrimp mixture over noodles garnish with green onions.

4 servings

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.

Nutritional Facts:

Serves: 4
Total Calories: 625
Calories from Fat: 209

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Cantonese Seafood Chow Mein
Chicken Fried Rice
Noodles and Chicken with Peanut Butter Sauce
Noodles with Diced Veal and Mushrooms
Noodles with Stir-Fried Beef and Vegetables
Noodles with Stir-Fried Chicken and Vegetables
Noodles with Stir-fried Shrimp and Vegetables
Peanut Butter Sauce
Rice Noodles with Curried Shrimp
Spinach Noodles with Diced Pork
Stir-Fried Noodles with Sichuan Sauce
Stir-Fried Rice
Stir-Fried Rice Noodles with Vegetables
White Rice
Young Jewel Fried Rice