Saturday, October 15, 2005

Shrimp LO Mein

This recipe suggests making Carrot Flowers. I just cut the carrots at a slant

1 pound fresh or frozen peeled and deveined medium shrimp
1/3 cup water
3 tablespoons soy sauce
1 tablespoon cooking oil
2 stalks celery, thinly bias-sliced
1 medium onion, chopped
2 cups shredded cabbage
2 cups fresh pea pod, strings removed
1 medium onion , shredded
4 ounces dried Chinese egg noodles of lingine, cooked and drained
2 green onions, sliced
Carrots flowers(optional

thaw shrimp, frozen. Cut shrimp in half lengthwise, Set aside
Pour cooking oil into wok or 12 inch skillet, Preheat over medium high heat. Stir-fry celery and chopped onion in hot oil for 2 minutes. Add cabbage, pea pods and carrot; stir fry for 1 to 2 minutes more or till vegetables are crisp tender. Remove vegetables rom the wok.

Add half of the shrimp to the wok. Stir fry for 2 to 3 minutes or till shrimps trun pink. Remove shrimp from wok. Repeat with remining shrimp. return all shrimp to the wokl. Push shrimp from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetabels to the wok. Add hot cooked noodles or linguine, green onions and dthawed frozen pea. Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more till heatged through. Serve immediately. Garnish with carrot flowers, if desired. Makes 4 servings.

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