How to make it

  • Preheat oven to 350, for cashews if toasting
  • spread on a baking sheet, bake 7 min, set aside
  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth, set aside
  • Cut off and discard the root end of the bok choy, leaving the stalks and leaves
  • cut the leaves from the stalks, slice both the leaves and the stalks, set aside
  • In a large skillet or wok, stir fry the shrimp in 1 tblsp. oil until pink
  • remove from skillet and keep warm
  • Stir fry the ginger, garlic and pepper flakes in remaining oil, about 1 minute,
  • add the onion, mushrooms, and bok choy stalks, stir fry about 2-4 minutes, add the leaves, stir fry 2-4 minutes longer or until the veggies are crisp tender
  • stir the cornstarch mixture and add to pan
  • bring to a boil, cook and stir about 2 minutes or until thickened
  • add shrimp, heat through, about 1-2 min.
  • sprinkle with chow mein noodles and cashews
  • serve over brown rice if desired

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