contest Begin! Chinese Throwdown
- Thread starter The Hot Pepper
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Looks good Terry!
tctenten said:
I like Chinese leftovers for breakfast, actually, and I actually LIKE cold lo mein ... but did you make it fresh for brekkie this morning? ...
Looks good!
tctenten said:
Haha ... well ... I fell asleep watching bartending videos at 6:30AM ...
I'm getting fucking lit once I finish this pile of work. #hammertine
I spy Bum's shiitakes ... nice!
Let's rock n roll! Looks good so far peeps!
Shrimp Lo-Mein
- 12 oz. shrimp (31/40 size), peeled and deveined
- 1 pound fresh pre-cooked lo mein noodles
- ½ teaspoon sugar
- 1 1/2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- Pinch of fresh ground white pepper
- 3 tablespoons neutral oil (like vegetable or canola), divided
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 fresh button mushrooms, sliced
- 1 medium carrot, julienned
- 1/2 cup bamboo shoots, sliced
- 1/2 cup water chestnuts, sliced
- 1 tablespoon rice wine
- 3 cups shredded napa cabbage
- 1 cup now peas, trimmed
- 2 scallions, split and cut into 2-inch long pieces
- 4 Goats Weed pods
- Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature.
- Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.
- Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, peppers, and water chestnuts and stir-fry for 30 seconds.
- Next, spread the Rice wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!
- At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, and scallions. Mix well for another 2 minutes and serve!
This was a really nice dish to make. It is a staple when we order Chinese takeout. I highly recommend this recipe if you like lo mein and want to try and make it yourself. It is a very quick cook done at high heat so proper preparation is highly important if you try it. The peppers gave it a nice warm burn throughout the dish, but it was not a knock your sox off type of heat. Thanks for looking and good luck to everyone.
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