Shrimp Lo Mein
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) cans chicken broth
7 scallions, sliced
12 ounces fettuccine, cooked and drained
Directions
Combine first 5 ingredients and set aside for 10 minutes.
In skillet or wok, heat 1 tsp oil over high heat.
Drain shrimp, reserving soy mixture.
Cook shrimp until pink, 2-3 minutes.
Remove from skillet.
Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
Add to shrimp.
Cook cabbage in skillet with remaining oil 1 minute.
Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
Cook until thickened, 1 minute.
Remove from heat and mix in scallion and fettucini.
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) cans chicken broth
7 scallions, sliced
12 ounces fettuccine, cooked and drained
Directions
Combine first 5 ingredients and set aside for 10 minutes.
In skillet or wok, heat 1 tsp oil over high heat.
Drain shrimp, reserving soy mixture.
Cook shrimp until pink, 2-3 minutes.
Remove from skillet.
Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
Add to shrimp.
Cook cabbage in skillet with remaining oil 1 minute.
Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
Cook until thickened, 1 minute.
Remove from heat and mix in scallion and fettucini.