Shrimp Shiitake Stir Fry With Crispy Noodles Recipe

Ingredients

1-1/2 teaspoons cornstarch1/2 cup chicken broth2 tablespoons reduced-sodium soy sauce1 small head bok choy1 pound uncooked medium shrimp, peeled and deveined2 tablespoons canola oil, divided2 tablespoons minced fresh gingerroot1 garlic clove, thinly sliced1/2 teaspoon crushed red pepper flakes1 large onion, halved and thinly sliced2 cups sliced fresh shiitake mushrooms1/4 cup chow mein noodlesHot cooked brown rice, optional

Preparation

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks.

In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.

Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.