Chines Spicy Shrimp Lo-mein with vegatables
Chinese Egg noodles (I used rice noodles)
1 tablespoon red crush peppers
1 tablespoon black pepper
2 tablespoons worcestershire sauce
4 tablespoons soy sauce
2 tablespoon sesame oil
1 tablespoon Fish sauce
1 tablespoon salt (or to taste)
1 tablespoon sugar
4 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 small bunch scallion’s white and green parts sliced
1 cup shrimp (cooked or uncooked)
1 medium onion sliced
1 large shredded carrot
1 small head broccoli
2 small heads of bok choy
1 can of water chestnuts
For the noodles:
In a large pot of boiling water, cook the noodles according to their package directions. Drain and set aside.
For the sauce:
Combine the fish sauce, worcestershire sauce, soy sauce, sesame oil, red crush peppers, black peppers, sugar and salt in a large glass measuring cup or small bowl and set aside. We will use this to coat the shrimp, vegetables and noodles to distribute sauce evenly to the dish.
For the lo mein:
Heat a wok over high heat. When hot, add 2 tablespoon vegetable oil, half the garlic, half the ginger and add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Add 2 tablespoon of sauce and then transfer the shrimp to a plate and reserve.
In the same wok, heat the remaining 2 tablespoon vegetable oil and add remaining garlic, ginger. Then add scallions and sauté 30 seconds, add in the onions, carrots, chestnuts, broccoli, and bok choy. Sauté the veggies until they begin to be a little soft but not mushy for about 4 minutes then 2 tablespoon of sauce. Transfer the veggies to plate and reserve.
Add rest of the sauce to the wok with the noodles and coat all the noodles with sauce. Add reserved shrimp, vegetables and mix completely. Serve hot.
Recipe courtesy of Gratify Cooking