Shrimp Chow Mein
|Shelled shrimp||1 1⁄2 Pound (Fresh Or Frozen)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, sliced|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Canned bean sprouts||16 Ounce, drained|
|Frozen pea pods||6 Ounce, thawed and halved (1 Package)|
|Shredded bok choy/Shredded cabbage||1 Cup (16 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned chicken broth||13 3⁄4 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Hot cooked rice/Chow mein noodles||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
Thaw frozen shrimp; halve length wise.
In large skillet cook and stir shrimp in hot oil for 1 to 2 minutes.
Halve onion slices.
Add onion, mushrooms, bean sprouts, pea pods, bok choy, water chestnuts, and garlic to remaining oil in skillet.
Cook and stir vegetables 2 or 3 minutes.
Add 1 1/4 cups chicken broth, 1/4 cup soy, and salt.
Cover; simmer 6 to 8 minutes.
Add shrimp to vegetable mixture.
Blend remaining broth into cornstarch.
Stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Stir in almonds.