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baby bok choy & shrimp lo mein  

by Dorothy Huang

(Serves 4 to 6)

1/2 pound baby Bok Choy
1 pound shrimp
1/4 teaspoon pepper
8 ounces Chinese noodles

Noodle seasoning:

1/4 teaspoon salt
1 tablespoon dark soy sauce
2 tablespoons sesame oil


3 tablespoons cooking oil
1 tablespoon chopped garlic
1 tablespoon shredded ginger
1 cup chicken broth

Seasoning sauce:

1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon oyster sauce


2 green onions, cut into 1 inch pieces diagonally

1. Cut 1/2 inch off from the stalk end of baby Bok Choy. Separate the leaves and  rinse under running cold water to remove all the sands. Cut crosswise into 1-inch pieces.

2. Shell and devein shrimp. Mix with pepper.

3. In a 6-quart saucepan, bring 3 quarts of water to a boil over high heat. Add noodles and disperse with a pair of chopsticks or a fork. Cook uncovered for 8 to 10 minutes, depending on the thickness of the noodles. Drain and rinse with cold running water. Drain again. Transfer to a mixing bowl. Add  1/4 teaspoon salt, 1 tablespoon dark soy sauce and 2 tablespoons sesame oil. Mix well. Remove to a serving platter and cover.

4. Heat 3 tablespoons oil in a wok over high heat. Add garlic, ginger and shrimp. Stir fry for 1 minute. Remove.

5. Pour 1 cup chicken broth into the wok. Bring to a boil. Add baby bok choy. When it comes back to boil, pour in the seasoning sauce. Stir to thicken. Return shrimp and green onions to the wok. Pour shrimp mixture over noodles and serve.

© Dorothy Huang, 2004

As a renowned Chinese culinary instructor, Dorothy Huang has taught thousands of people the art of Chinese cooking. Her beautiful cookbook, Chinese Cuisine Made Simple ($34.95), contains 160 mouth-watering recipes. The book’s simple instructions and delicious results have proven popular with both novice and seasoned cooks.

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