Peel shrimp.
Make shallow cut lengthwise down back of each shrimp; wash out sand vein.
Cut shrimp lengthwise into halves; cut each half crosswise into halves.
Toss shrimp and 1 teaspoon cornstarch.
Cover and refrigerate about 30 minutes.
Separate bok choy leaves from stems.
Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices.
Do not combine leaves and stems.) Mix 2 tablespoons cornstarch and the soy sauce.
Rinse pea pods under running cold water to separate; drain.
Heat 2 tablespoons oil in 12-inch skillet or wok over high heat until hot.
Add almonds; cook and stir until golden brown, about 1 minute.
Remove almonds from skillet with slotted spoon; drain on paper towels.
Sprinkle with salt.
Add 2 tablespoons oil to skillet.
Add shrimp, gingerroot and garlic; cook and stir until shrimp are pink.
Remove shrimp with slotted spoon; reserve.
Add bok choy stems to skillet; cook and stir 2 minutes.
Add bok choy leaves, mushrooms and bamboo shoots; cook and stir 1 minute.
Stir in chicken broth; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
Stir in shrimp and pea pods; heat just until shrimp are hot.
Sprinkle with almonds.