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| 1 x ca. 450 g | Large shrimp; peeled and deveined |
| 1 Esslöffel | Soy sauce; plus |
| 1 Teelöffel | soy sauce |
| 1 Esslöffel | sherry dry |
| 1 Esslöffel | cornstarch |
| 1 1/2 Teelöffel | Sugar divided |
| 3 Esslöffel | vegetable oil |
| 2 Tasse | Cooked fresh wheat-flour noodles; tossed in oil |
| 1 Teelöffel | Ginger fresh, minced |
| 1/2 x ca. 450 g | Bok choy; thinly sliced |
| 1/2 Tasse | Shrimp stock |
| 2 Esslöffel | oyster sauce |
| 2 Teelöffel | Asian sesame oil |
| 2 Esslöffel | green onions thinly sliced |
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Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and 1/2 teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil. Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions. This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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