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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking) Ingredients:
2 lbs medium shrimp, peeled and deveined |
1/2 cup soy sauce |
8 teaspoons cornstarch |
1/2 tablespoon grated fresh ginger |
6 cloves garlic, minced |
4 teaspoons sesame oil, divided |
12 ounces snow peas |
2 cups shredded carrots |
1 head bok choy, sliced |
1 (15 ounce) can chicken broth |
7 scallions, sliced |
12 ounces fettuccine, cooked and drained |
Directions:
1. Combine first 5 ingredients and set aside for 10 minutes.
2. In skillet or wok, heat 1 tsp oil over high heat.
3. Drain shrimp, reserving soy mixture.
4. Cook shrimp until pink, 2-3 minutes.
5. Remove from skillet.
6. Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
7. Add to shrimp.
8. Cook cabbage in skillet with remaining oil 1 minute.
9. Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
10. Cook until thickened, 1 minute.
11. Remove from heat and mix in scallion and fettucini.
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