3/4 lb. fresh or frozen shrimp (in shell)
1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/4 tsp. salt
1/8 tsp. sesame oil
Dash of white pepper
8 oz. bok choy (about 4 large stalks)
4 oz. Chinese pea pods
1 tbsp. cornstarch
1 tbsp. cold water
2 tbsp. vegetable oil
1 clove garlic, finely chopped
1 tsp. finely chopped ginger root
1/4 cup vegetable oil
4 oz. mushrooms, cut into 1/2-inch slices
2 tbsp. oyster sauce or 1 tbsp. soy sauce
1 tsp. salt
1/4 cup chicken broth
2 green onions (with tops), cut into 2-inch pieces

Peel shrimp (if shrimp is frozen, do not thaw; peel under running cold water). Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise almost into halves. Toss shrimp, 1/2 teaspoon cornstarch, 1/2 teaspoon soy sauce, 1/4 teaspoon salt, the sesame oil, and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes.

Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slice (do not combine leaves and stems). Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Mix 1 tablespoon cornstarch and the water; reserve.

Heat wok until 1 or 2 drops of water bubble when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add garlic and ginger root; stir-fry until garlic is light brown. Add shrimp; stir-fry until shrimp is pink. Remove shrimp from wok.

Add 1/4 cup vegetable oil to wok; rotate to coat side. Add bok choy stem and mushrooms; stir-fry 1 minute. Stir in bok choy leaves, oyster sauce, and 1 teaspoon salt. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Add shrimp and pea pods; cook and stir 30 seconds. Garnish with green onions.

Makes 5 servings.