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