Broccoli and mushrooms combine with a quick sauce made with soy, oyster, and fish sauces, plus garlic, ginger, and a little brown sugar. «The sauce is phenomenal,»
- 12 oz. shrimp (31/40 size), peeled and deveined
- 1 pound fresh pre-cooked lo mein noodles
- ½ teaspoon sugar
- 1 1/2 tablespoons regular or light 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
- 6 fresh button or cremini mushrooms, sliced
- 1 medium carrot, julienned
- 1/2 cup bamboo shoots, sliced
- 1/2 cup water chestnuts, sliced
- 1 tablespoon Shaoxing wine
- 3 cups shredded napa cabbage
- 1 cup snow peas, trimmed
- 1 cup fresh mung bean sprouts
- 2 scallions, split and cut into 2-inch long pieces
- Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature.
- If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don’t stick together.
- 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, and water chestnuts and stir-fry for 30 seconds.
- Next, spread the Shaoxing 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, bean sprouts, and scallions. Mix well for another 2 minutes and serve!