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contest Begin! Chinese Throwdown

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Heading out to a party….Write up will be later or tomorrow.  
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
  1. Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature.
  2. 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.
  3. 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.
  4. 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!
  5. 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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