Chow Mein Or Lo Mein Mixture Stir Fried Shrimp I Recipes

Steps:

• Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• While noodles cook, heat vegetable oil in a wok of large frying pan over medium-high heat. Add onions and fry for 2 minutes. Add shrimp, salt, and pepper; saute for 1 minute. Add ginger, parsley flakes, garlic powder, seasoned salt, and paprika; cook and stir for 1 minute. Stir in soy sauce, then add chicken broth and cook for 3 minutes.
• Stir in cornstarch and continue to cook until thickened. Add cooked chow mein noodles to the mixture; use tongs to toss and stir until noodles are fully coated. Remove from heat, let cool slightly, and serve.

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
• Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
• Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
• Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Steps:

• 1. Shell, devein and dice shrimp. Sprinkle with cornstarch, salt and pepper, then toss to coat. Cut zucchini in 1/4-inch slices. 2. Heat oil. Add shrimp and stir-fry until pinkish. Sprinkle with sherry, then stir-fry until sherry evaporates. Remove shrimp from pan. 3. Heat remaining oil. Add zucchini and stir-fry a few times. Then sprinkle with soy sauce and stir-fry until zucchini softens. 4. Return shrimp, stir-frying only to blend in and reheat. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the zucchini, substitute broccoli, broken in flowerets and parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Drop noodles into a large quantity of boiling water - at least 2 quarts - and cook 3 1/2 to 5 minutes, until barely tender to the bite. Drain, rinse with cold water and reserve.
• Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes, until tender, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and julienne the caps.
• Combine the beef and oyster sauce in a bowl; stir to coat. Let stand for 10 minutes.
• In another bowl, combine the chicken broth, soy sauce and sesame oil. Set aside.
• Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides. Add the garlic, ginger, and green onions and cook, stirring until fragrant, about 30 seconds. Add the beef and cook, stirring constantly, about 1 minute. Add the mushrooms and bok choy and cook for a minute longer. Add the sauce and noodles. Gently toss until heated through and sauce has thickened. Serve immediately.

Steps:

• 1. Soak dried mushrooms. 2. Shell, devein and dice shrimp. Mince ginger root then combine with cornstarch, soy sauce and sherry. Add to shrimp and toss to coat. 3. Slice Chinese cabbage, bamboo shoots and soaked mushrooms. 4. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes) then remove from pan. 5. Heat remaining oil. Add salt, then sliced vegetables and stir-fry to coat with oil. Cover pan and cook 2 minutes over medium heat. (The vegetables will cook in their own steam.) Then stir-fry vegetables a few times. 6. Return shrimp, stir-frying only to blend in and reheat. Then combine mixture with soft-fried (Chow Mein) or tossed noodles (Lo Mein). VARIATION: * For the Chinese cabbage, substitute 2 celery stalks, blanched and sliced and 6 snow peas, stemmed. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.