Lo Mein

Directions

1. 1
   Peel shrimp.
2. 2
   (If shrimp is frozen, do not thaw; peel under running cold water.)
3. 3
   Make shallow cut lengthwise down back of each shrimp; wash out sand vein.
4. 4
   Cut shrimp lengthwise into halves.
5. 5
   Toss shrimp, 1 teaspoon cornstarch, the sesame oil, 1/4 teaspoon salt and the white pepper in glass or plastic bowl.
6. 6
   Cover and refrigerate 20 minutes.
7. 7
   Separate bok choy leaves from stems.
8. 8
   Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
9. 9
   Remove strings from pea pods.
10. 10
    Place pea pods in boiling water.
11. 11
    Cover and boil 1 minute; drain.
12. 12
    Immediately rinse under running cold water; drain.
13. 13
    Cut mushrooms in 1/2-inch slices.
14. 14
    Cut green onions into 2-inch pieces.
15. 15
    Mix 3 tablespoons cornstarch and 3 tablespoons water.
16. 16
    Heat 2 quarts water to boiling in Dutch oven.
17. 17
    Stir in noodles.
18. 18
    Cook uncovered over medium heat until noodles are soft and can be separated, about 5 minutes; drain.
19. 19
    Keep noodles warm in 300 degrees F oven.
20. 20
    Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
21. 21
    Add 2 tablespoons vegetable oil; rotate wok to coat side.
22. 22
    Add shrimp, gingerroot and garlic; stir-fry until shrimp is pink.
23. 23
    Remove shrimp from wok.
24. 24
    Add 2 tablespoons oil to wok; rotate to coat side.
25. 25
    Add bok choy stems; stir-fry 1 minute.
26. 26
    Add bok choy leaves, mushrooms, oyster sauce and 1 teaspoon salt; stir-fry 1 minute.
27. 27
    Stir in chicken broth; heat to boiling.
28. 28
    Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
29. 29
    Add shrimp, pea pods, green onions and Barbecued Pork; cook and stir 30 seconds.
30. 30
    Serve over noodles.