Shrimp & Garlic Chives Lo Mein
(Serves 4)
1 pound medium-sized shrimp in shells
¼ teaspoon freshly ground pepper
Sauce:
½ tablespoon cornstarch
½ cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
5 ounces Chinese dried noodles
Noodle seasonings:
1 tablespoon dark soy sauce
1 tablespoon sesame oil
2 tablespoons cooking oil
1 tablespoon chopped garlic
1 tablespoon shredded ginger
¼ pound flowering garlic chives, cut into 1-inch pieces
¼ red bell pepper, cut into thin strips
1/4 teaspoon salt
To Prepare Ahead:
- Shell, devein, and rinse shrimp. Drain thoroughly. Mix with pepper. Let stand for 15 minutes.
-
Combine sauce ingredients in a small bowl.
To Cook:
- Bring 2 quarts of water to a boil over high heat. Add noodles and disperse with a pair of chopsticks or a fork. Cook uncovered for 3 to 5 minutes (or longer depending upon the size of noodles). Drain and rinse with cold running water. Drain again.
- Transfer to a mixing bowl. Add noodle seasonings and mix well. Remove to a serving platter. Reheat in the microwave oven for 2 minutes before serving.
- Heat 2 tablespoons oil in a wok over high heat. Add garlic, ginger and shrimp. Stir-fry for 30 seconds. Add garlic chives, bell pepper, and 1/4 teaspoon salt. Stir for 1 more minute.
- Add sauce to the wok. Stir to thicken. Pour the content over noodles and serve.
© Dorothy Huang, 2004
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.