Side Pannel
Hot-And-Sour Shrimp Lo Mein
Hot-And-Sour Shrimp Lo Mein
- Recipe Submitted by ADMIN on 09/26/2007
Category: Asian, Pasta
Ingredients List
- 1 1/2 lb Medium shrimp
- 3 1/2 tb Corn oil
- 1 md Red onion; thinly sliced
- 2 1/2 tb Garlic; minced
- 1 ts Hot chile paste
- 1 1/2 c Waterchestnuts; canned,
- -sliced
- 1/2 lb Snow peas
- 1/2 lb Fettucine
Directions
GINGER MARINADE
3 tb Chinese rice wine OR sake
1 1/2 tb Fresh ginger root; minced
1 ts Sesame oil
HOT-AND-SOUR SAUCE
1 1/2 c Chinese Chicken Broth; see
-recipe
5 1/2 tb Soy sauce
2 tb Chinese rice wine OR sake
2 tb Sugar
2 tb Chinese black vinegar OR
-worcestershire sauce
1 ts Sesame oil
1 ts Cornstarch
Peel, score down the back, devein, and rinse the shrimp.
Mix together the Garlic Marinade ingredients.
Mix together the Hot-and-Sour Sauce ingredienbts.
Blanch the waterchestnuts in boiling water for 10 seconds, refresh in cold
water, drain, and pat dry.
Snap and string the snow peas.
Cook noodles until just tender, rinse under cold water, and drain.
In a bowl combine the shrimp with the Ginger Marinade, tossing lightly tro
coat.
Heat a wok or a heavy skillet over high heat. Add 2 T. of oil and heat
until very hot but not smoking. Add the shrimp and toss lightly for about 1
1/2 minutes until they turn pink. Remove with a handled strainer or a
slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok over medium-high heat. Add the remaining oil and heat until
hot, about 20 seconds. Add the onion, garlic, and chile paste and stir-fry
until the onion is slightly softened, 1 1/2 to 2 minutes. Add the water
chestnuts and snow peas, turn up the heat to high, and toss until heated
through. Add the Hot-and-Sour Sauce and cook, stirring constantly to
prevent lumps, until thickened, 2 to 3 minutes. Add the shrimp and noodles
and mix gently. Transfer to a platter and serve immediately.
Makes 6 servings.
3 tb Chinese rice wine OR sake
1 1/2 tb Fresh ginger root; minced
1 ts Sesame oil
HOT-AND-SOUR SAUCE
1 1/2 c Chinese Chicken Broth; see
-recipe
5 1/2 tb Soy sauce
2 tb Chinese rice wine OR sake
2 tb Sugar
2 tb Chinese black vinegar OR
-worcestershire sauce
1 ts Sesame oil
1 ts Cornstarch
Peel, score down the back, devein, and rinse the shrimp.
Mix together the Garlic Marinade ingredients.
Mix together the Hot-and-Sour Sauce ingredienbts.
Blanch the waterchestnuts in boiling water for 10 seconds, refresh in cold
water, drain, and pat dry.
Snap and string the snow peas.
Cook noodles until just tender, rinse under cold water, and drain.
In a bowl combine the shrimp with the Ginger Marinade, tossing lightly tro
coat.
Heat a wok or a heavy skillet over high heat. Add 2 T. of oil and heat
until very hot but not smoking. Add the shrimp and toss lightly for about 1
1/2 minutes until they turn pink. Remove with a handled strainer or a
slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok over medium-high heat. Add the remaining oil and heat until
hot, about 20 seconds. Add the onion, garlic, and chile paste and stir-fry
until the onion is slightly softened, 1 1/2 to 2 minutes. Add the water
chestnuts and snow peas, turn up the heat to high, and toss until heated
through. Add the Hot-and-Sour Sauce and cook, stirring constantly to
prevent lumps, until thickened, 2 to 3 minutes. Add the shrimp and noodles
and mix gently. Transfer to a platter and serve immediately.
Makes 6 servings.
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