° 1 cup reduced salt chicken broth
° 2 tablespoons of oyster sauce
° 1 tablespoon of cornstarch
° 1 teaspoon sesame oil
° 1 tsp + 2 tsp. teaspoon vegetable oil
° 1 kilo shrimp, peeled and deveined
° 9 oz fresh chow mein noodles
° 1 carrot cut into slices
° 1 cup snow peas, halved based on bias
° 1 cup coffee mushrooms, cut into quarters
° 3 finely chopped garlic cloves
° 3 small bok choy, cut into quarters (about 7 1/2 ounces / 225 g total)
1. In a small bowl, using a whisk, mix together broth, oyster sauce, cornstarch, and sesame oil. For reservations.
2. In a large skillet, heat 1 tbsp. (5 ml) of vegetable oil over medium-high heat. Add shrimp and cook, stirring, for 2 minutes or until pink. Put the shrimp on a plate.
3. Place the pasta in a large heatproof bowl. Cover with boiling water and leave for 2 to 3 minutes or until tender. drain well.
4. Meanwhile, heat the remaining vegetable oil over medium-high heat in a skillet. Add carrots, peas, mushrooms and garlic and cook, stirring, for 1 minute. Add Chinese cabbage and cook, stirring, for 1 minute or until tender. Add the reserved sauce, drained shrimp, and pasta and cook, stirring, for 1 minute or until sauce thickens.