SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES RECIPE RECIPE - (4.6/5)

Shrimp & Shiitake Stir-Fry with Crispy Noodles Recipe Recipe - (4.6/5) image

Provided by á-48387

Number Of Ingredients 13

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1-1/2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 small head bok choy
1 pound uncooked Daily Chef Uncooked Medium Shrimp, peeled and deveined X Quality holiday appetizer Create an impressive party platter with Daily Chef Shrimp. Learn More >
2 tablespoons canola oil, divided
2 tablespoons minced fresh gingerroot
1 garlic clove, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 large onion, halved and thinly sliced
2 cups sliced fresh shiitake mushrooms
1/4 cup chow mein noodles
Hot cooked brown rice, optional

Steps:

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. Yield: 4 servings.