Ingredients
1
egg white
1/4
teaspoon salt
2
teaspoons dry sherry, if desired
1
teaspoon vegetable oil
1
pound uncooked medium shrimp, peeled and deveined
1 1/2
tablespoons cornstarch
1
cup fat-free reduced-sodium chicken broth
3
tablespoons soy sauce
1 1/2
tablespoons grated gingerroot
1 1/2
teaspoons cornstarch
1
package (8 ounces) dried Chinese noodles or 8 ounces uncooked thin spaghetti
6
green onions, cut into 3/4-inch pieces
6
bok choy stems with leaves, sliced (3 cups)
2
medium stalks celery, cut into diagonal slices (1 cup)
Preparation
Beat egg white, salt, sherry and oil in medium glass or plastic bowl. Stir in shrimp. Stir in 1 1/2 tablespoons cornstarch. Cover and refrigerate at least 30 minutes but no longer than 8 hours.
Mix broth, soy sauce, gingerroot and 1 1/2 teaspoons cornstarch.
Cook noodles as directed on package; remove noodles from cooking water with tongs and drain well. Stir shrimp into boiling noodle water. Gently stir in circular motion about 2 minutes or just until shrimp are pink; drain.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add green onions, bok choy and celery; stir-fry 3 minutes. Add broth mixture; cook and stir 1 1/2 minutes. Stir in noodles and shrimp; heat through.
