Shrimp & Shiitake Stir-Fry With Crispy Noodles

• 1-1/2 teaspoons cornstarch
• 1/2 cup chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 small head bok choy
• 1 pound uncooked medium shrimp, peeled and deveined
• 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

1. 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.
2. In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
3. 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.
4. 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.

cornstarch, chicken broth, soy sauce, choy, shrimp, canola oil, fresh gingerroot, garlic, red pepper, onion, shiitake mushrooms, noodles, brown rice

Taken from www.tasteofhome.com/recipes/shrimp-shiitake-stir-fry-with-crispy-noodles/ (may not work)