1 lb Large shrimp; peeled and
-deveined
1 tb Soy sauce; plus
1 ts Soy sauce
1 tb Dry sherry
1 tb Cornstarch
1 1/2 ts Sugar; divided
3 tb Vegetable oil
2 c Cooked fresh wheat-flour
-noodles; tossed in oil
1 ts Minced fresh ginger
1/2 lb Bok choy; thinly sliced
1/2 c Shrimp stock
2 tb Oyster sauce
2 ts Asian sesame oil
2 tb Thinly sliced green onions
Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and 1/2
teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over
high heat. Add the noodles to the wok, spreading them evenly to form a
solid “pancake”. Cook until golden, flip and place in the oven for about 3
minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the
shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the
bok choy and toss until tender, about 1 minute. In a small bowl, combine
the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil.
Add to the wok, stir, and bring to a boil. Remove the pancake from the oven
and drain on a towel. Place on a large platter and top with the shrimp and
vegetables. Garnish with green onions. This recipe yields 4 servings.
Yields
4 servings