Lo Mein

• 34 lb shrimp (fresh or frozen)
• 1 teaspoon cornstarch
• 12 teaspoon sesame oil
• 14 teaspoon salt
• 18 teaspoon white pepper
• 8 ounces bok choy (about 4 large stalks)
• 6 ounces pea pods
• 4 ounces mushrooms
• 2 green onions (with tops)
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 2 quarts water
• 1 (8 ounce) package Chinese egg noodles
• 2 tablespoons vegetable oil
• 1 teaspoon gingerroot, chopped
• 1 teaspoon garlic, finely chopped
• 2 tablespoons vegetable oil
• 14 cup oyster sauce
• 1 teaspoon salt
• 1 cup chicken broth
• 1 cup barbecued pork, sliced

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.
11. Cover and boil 1 minute; drain.
12. Immediately rinse under running cold water; drain.
13. Cut mushrooms in 1/2-inch slices.
14. Cut green onions into 2-inch pieces.
15. Mix 3 tablespoons cornstarch and 3 tablespoons water.
16. Heat 2 quarts water to boiling in Dutch oven.
17. Stir in noodles.
18. Cook uncovered over medium heat until noodles are soft and can be separated, about 5 minutes; drain.
19. Keep noodles warm in 300 degrees F oven.
20. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
21. Add 2 tablespoons vegetable oil; rotate wok to coat side.
22. Add shrimp, gingerroot and garlic; stir-fry until shrimp is pink.
23. Remove shrimp from wok.
24. Add 2 tablespoons oil to wok; rotate to coat side.
25. Add bok choy stems; stir-fry 1 minute.
26. Add bok choy leaves, mushrooms, oyster sauce and 1 teaspoon salt; stir-fry 1 minute.
27. Stir in chicken broth; heat to boiling.
28. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
29. Add shrimp, pea pods, green onions and Barbecued Pork; cook and stir 30 seconds.
30. Serve over noodles.

shrimp, cornstarch, sesame oil, salt, white pepper, choy, pods, mushrooms, green onions, cornstarch, cold water, water, noodles, vegetable oil, gingerroot, garlic, vegetable oil, oyster sauce, salt, chicken broth, barbecued pork

Taken from www.food.com/recipe/lo-mein-385981 (may not work)