At my local grocery store, 2 lb. of shrimp was on sale for $11.99, so I decided to make my favorite Chinese dish- Shrimp Lo Mein.
Pretty much, lo mein is noodles with any vegetable, and your optional shrimp, chicken, or steak.
I found this recipe online and decided to give it a try because I already had 1/2 of the ingredients. If you don’t, then this may be a pricey meal to make at first..
Here’s the recipe:
You’ll need:
- 2 lbs raw medium shrimp (peeled and deveined, with tails removed)
- ½ cup soy sauce
- 8 teaspoons cornstarch
- ½ tablespoon fresh ginger (grated)
- 6 garlic cloves (minced)
- 4 teaspoons sesame oil (divided)
- 2 cups carrots (shredded)
- 2 cups cabbage (sliced thin)
- 1 (15 ounce) can chicken broth
- 7 green onions (sliced)
- 12 ounces linguini (cooked and drained)
- In a large bowl combine shrimp, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes.
- Heat 1 teaspoon of sesame oil in a wok over high heat. Remove shrimp with a slotted spoon reserving marinade. Add to the wok and stir fry until the shrimp are pink (2-3 minutes). Remove from the wok and set aside.
- Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the wok.
- Add the remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute.
- Add chicken broth and the reserve marinade to the wok. Add the cooked shrimp and vegetables to the wok. Cook until the sauce has thickened (about 1 minute).
- Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions.
That simple. Really the only time-consuming part in all this is peeling and de-veining the shrimp, and runner up is shredding the carrots.. Everything else is simple. This smells the house up so lovely with the fresh ginger and garlic wafting out of the kitchen. The recipe says that it serves six, but we have SO much leftover. I’m pretty sure you could feed 8 adults easy with this meal. This was delicious, and I will for sure make it again!
Aloha friends!