1 cup of fresh mushroom
1/2 pound of shrimp with shell
1/2 cup of chicken broth
1 tablespoon of cornstarch
4 tablespoons of soy sauce
1 tablespoon of oil
1 minced garlic clove
1 chopped fresh ginger root
2 cups of Japanese bok choy, chopped
300g of bean sprouts
1 cup of fresh mushroom
1/2 pound of shrimp with shell
1/2 cup of chicken broth
1 tablespoon of cornstarch
4 tablespoons of soy sauce
1 tablespoon of oil
1 minced garlic clove
1 chopped fresh ginger root
2 cups of Japanese bok choy, chopped
300g of bean sprouts
Slice the mushrooms into thin strips
Peel and clean the shrimp
Cut it in half lengthwise
Dissolve the cornstarch in chicken broth
Add soy sauce and reserve
Heat the oil in a large skillet
Add ginger, garlic, and fry for 30 minutes
Add bok choy, mushrooms, and bean sprouts, and fry while stirring for 2 minutes
Remove the vegetables and place them in a bowl
Add the shrimp to the skillet and fry for about 4 minutes
Push the shrimp to one side
Add the chicken broth mixture
Cook while stirring until it thickens
Add the vegetables
Cover and cook for 1 minute
Serve in four portions.
