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Shrimp And Bok Choy

Cranberry Carmel Oatmeal Bars 1 c. Bok choy stems, cut 2” x 1/4”
8 bunching onions, white part sliced
1 c. sliced mushrooms
1 medium carrot, cut 2” x 1/4”
1 lb. raw medium shrimp, shelled & cleaned
1 tsp. cornstarch
1 tsp. water
2 tbsp. peanut oil
2 tsp. minced garlic
2 tbsp. peanut oil
1/4 c. chicken broth
1 tbsp. chili paste
Rice (optional)

Heat oil in wok or large skillet at medium high heat. Add shrimp and garlic. Stir-fry until shrimp are pink in color. Remove from skillet and set aside. Heat the remaining oil in skillet. Add mushrooms, bok choy, and carrots. Stir-fry for 1 minute. Add broth and heat to boiling. Cover and cook for 1 minute. Mix together cornstarch and water. Stir into skillet and cook for 1 minute or until mixture thickens. Stir in shrimp, onions, and chili paste. Cook for 30 seconds. Serve over rice. Makes about 4 servings.

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