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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel shrimp. | 2. (If shrimp is frozen, do not thaw; peel under running cold water.) | 3. Make shallow cut lengthwise down back of each shrimp; wash out sand vein. | 4. Cut shrimp lengthwise into halves. | 5. Toss shrimp, 1 teaspoon cornstarch, the sesame oil, 1/4 teaspoon salt and the white pepper in glass or plastic bowl. | 6. Cover and refrigerate 20 minutes. | 7. Separate bok choy leaves from stems. | 8. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). | 9. Remove strings from pea pods. | 10. Place pea pods in boiling water. Cover and boil 1 minute; drain. | 11. Immediately rinse under running cold water; drain. | 12. Cut mushrooms in 1/2-inch slices. | 13. Cut green onions into 2-inch pieces. | 14. Mix 3 tablespoons cornstarch and 3 tablespoons water. | 15. Heat 2 quarts water to boiling in Dutch oven. | 16. Stir in noodles. | 17. Cook uncovered over medium heat until noodles are soft and can be separated, about 5 minutes; drain. | 18. Keep noodles warm in 300ºF oven. | 19. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. | 20. Add 2 tablespoons vegetable oil; rotate wok to coat side. | 21. Add shrimp, gingerroot and garlic; stir-fry until shrimp is pink. | 22. Remove shrimp from wok. | 23. Add 2 tablespoons oil to wok; rotate to coat side. | 24. Add bok choy stems; stir-fry 1 minute. | 25. Add bok choy leaves, mushrooms, oyster sauce and 1 teaspoon salt; stir-fry 1 minute. | 26. Stir in chicken broth; heat to boiling. | 27. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. | 28. Add shrimp, pea pods, green onions and Barbecued Pork; cook and stir 30 seconds. | 29. Serve over noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	3/4			241.4005	3.094	46.2741	3.4339999999999997
cornstarch	1	teaspoon		91.44	21.9048	0.0624	0.012
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
salt	1/4	teaspoon		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
bok choy	8	ounces		201.7333	0.0	44.88	1.1333
pea pod	6	ounces		201.7333	0.0	44.88	1.1333
mushroom	4	ounces		38.5553	7.6997	2.5401	0.5557
green onion	2			38.34	8.1508	1.3774	0.6674
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
cold water	3	tablespoons		0.0	0.0	0.0	0.0
water	2	quarts		-	-	-	-
chinese egg noodle	1	package		201.7333	0.0	44.88	1.1333
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
gingerroot	1	teaspoon	chopped	201.7333	0.0	44.88	1.1333
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
oyster sauce	1/4	cup		36.72	7.8624	0.972	0.18
salt	1	teaspoon		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
pork	1	cup	barbecued sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.