"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Lo Mein Recipe

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This recipe for Shrimp Lo Mein, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Hauck
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh or frozen peeled and deveined medium shrimp (I've always used chicken)
1/3 c. water
3 T. soy sauce
1 T. cornstarch
1 T. cooking oil
2 stalks celery, thinly bias-sliced (1 c.)
1 medium onion, chopped (1/2 c.)
2 c. shredded cabbage
2 c. fresh pea pods, strings removed, or one 6 oz. pckg frozen pea pods, thawed
1 medium carrot, shredded (1/2 c.)
4 oz. dried Chinese egg noodles or linguine, cooked and drained
2 green onions, sliced (1/4 c.)
Carrot flowers (opt.) for the carrot flowers use small hors d'oeuvre cutters to cut flower shapes from carrot slices.

Directions:
Directions:
Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.

For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.

(FOLLOW COOKING LENGTHS CLOSELY FOR BEST RESULTS) Pour cooking oil into a wok or 12" skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1-2 minutes more or till vegetables are crisp-tender. Remove vegetables from the wok.

Add half of the shrimp to the hot wok. Stir-fry for 2-3 minutes or till shrimp turn pink. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or linguine, green onions, and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1-2 minutes more or till heated through. Serve immediately. Garnish with carrot flowers, if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Takes a little while. About 1 hr?
Personal Notes:
Personal Notes:
David really likes this. Chinese food is one of his favorites.

 

 

 

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