This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)
- 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) can chicken broth
- 7 scallions, sliced
- 12 ounces fettuccine, cooked and drained
- 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.
I tried to make a house lo mein for my husband and I used the shrimp marinade from this recipe. He said the shrimp was the best part of the dish! I will try again with the same marinade on all of the meat and possibly even the rest of the recipe.
We really liked this! We couldn't find snow peas so we used snap peas. We also added mushrooms. Other than that we followed directions as is. Very tasty!
It was definitely a Thai recipe, I'm not the biggest fan of Thai but it was nice and simple enough to make. Suggestion: I did add some brown sugar at the end and it really added to the dish.