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Post by Angel Macy on Mar 20, 2015 20:23:13 GMT -5
Ingredients: 2lbs 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)
Cooking Instructions:
Step 1: 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.
Step 2: 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). Step 3: Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions. (Makes 6 Servings)
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Post by Ætheling on Mar 21, 2015 10:51:23 GMT -5
Mama has only recently, this winter, started trying to cook Chinese food. hmm, we have extra cabbage and carrots left that were not used in the St Patrick's Day meal. I think she could adapt this lo mein recipe for chicken, if she cooks the chicken first. Thanks!
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Post by Angel Macy on Mar 21, 2015 20:13:32 GMT -5
It was really tasty! Mom said it was really close to the type you get at the Chinese buffets but when you use the sesame oil it doesn't seem as greasy, and it's healthy too.
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