Shrimp Chow Mein

Ingredients

• 12 ounces fresh or frozen peeled and deveined shrimp
• 1 cup water
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
• 1 tablespoon cooking oil
• 1 cup sliced fresh mushrooms
• 1 small onion, halved lengthwise and sliced
• 2 cloves garlic, minced
• 1 8-ounce can sliced water chestnuts
• 1/2 of a 14-ounce can bean sprouts, drained
• 1 6-ounce package frozen pea pods, thawed
• 2 cups chow mein noodles, warmed, or hot cooked rice

Instructions

1. Thaw shrimp, if frozen. Cut any large shrimp in half lengthwise. For sauce, combine water, soy sauce, cornstarch, bouillon granules, and gingerroot or ginger. Set aside.
2. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry mushrooms, onion, and garlic for 1 minute. Remove vegetables. Stir-fry shrimp for 2 to 3 minutes or till shrimp turn pink. Push to side of wok or skillet.
3. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Add water chestnuts, bean sprouts, pea pods, and cooked vegetables. Stir ingredients together to coat with sauce. Heat through. Serve over warmed chow mein noodles or hot cooked rice.
4. Scallop Chow Mein: Prepare as above, except substitute 12 ounces fresh or frozen scallops for the shrimp. Thaw scallops, if frozen. Cut any large scallops into bite-size pieces. Stir-fry scallops for 2 to 3 minutes or till they turn opaque.