Shrimp Lo Mein

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.