Ingredients:
· 1.5 T. soy sauce, low sodium
· ½ T. soy sauce, dark
· 2 T. oyster sauce
· 1.5 T. Shaoxing
· 1 tsp. brown sugar
· ½ tsp. sesame oil, dark
· 1.5 T. water
· Pinch of white pepper
· 1 # fresh lo mein noodles, cooked and at room temperature
· 2 T. + 2 T. oil
· 1 # shrimp, peeled and deveined
· 1 small onion, julienne
· 4 oz shitake mushrooms, sliced
· 1 carrot, julienne
· 2/3 C. snow peas, sliced diagonally into 4th’s
· 2 green onions, sliced diagonally
· 5 cloves garlic, minced
· 1 T. ginger, microplaned
· 2 C. napa cabbage, shredded
· ½ C. bean sprouts
· ½ C. water chestnuts
Preparation
1. In a bowl, combine the soy sauces (both), oyster sauce, Shaoxing, brown sugar, sesame oil, water and white pepper. Mix well; set aside.
2. Heat 2 T. oil in a work until very hot, swirling around the sides. When hot, add the shrimp and stir-fry until cooked. When cooked, remove from the pan to a plate.
3. Add the other 2 T. oil and heat until very hot. Add the onion, mushrooms, carrot, snow peas and green onions. Season with salt and pepper. Stir-fry until the vegetables soften. Add the garlic and ginger and cook until fragrant.
4. Add the cabbage and cook until the cabbage softens 1-2 minutes. Add the sauce to the pan and bring to a simmer. Add the shrimp, bean sprouts, water chestnuts, and cooked noodles. Simmer until the noodles are hot. Check for seasoning.