Serves: 4
Total Calories: 258

1 pound raw medium shrimp (in shells)
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon roasted sesame oil
1/8 teaspoon white pepper
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.

Nutritional Facts:

Serves: 4
Total Calories: 258
Calories from Fat: 77

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Clams with Salted Black Beans and Chilies
Clams with White Radishes
Emperor's Shrimp
Fried Shrimp with Red Sauce
Glazed Walleye
Halibut with Salted Black Beans and Chilies
Kung Pao Shrimp
Pan-Fried Red Snapper with Salted Black Beans and Chilies
Roasted Peanuts
Scallops with Pea Pods
Sea Bass with Green Beans
Shrimp Almond Ding
Shrimp Tofu Cake
Shrimp with Garlic Sauce
Shrimp with Lobster Sauce
Steamed Sea Bass
Stir-Fried Broccoli with Crabmeat
Stir-Fried Crabmeat with Celery Cabbage
Stir-Fried Shrimp with Vegetables
Stir-Fried Walleye with Celery Cabbage
Velvet Crabmeat