Shrimp and Vegetable Lo Mein
A very versatile dish, use the spring/summer veggies that you have on hand. Broccoli, peas, summer squash, radishes, kale and other greens, carrots, bok choy, cabbage, peppers- all are good! Serves 2, with leftovers.
4 oz. spaghetti-type noodles
1 Tbsp. peanut (or other) oil
2 Tbsp. chopped green onions
3/4 tsp. minced/grated fresh ginger
1 clove garlic, pressed or minced
1/4 lb. medium shrimp (peeled/deveined)
4 c. chopped vegetables
3/4 c. vegetable or chicken broth
2 tsp. cornstarch
1 tsp. soy sauce
1 tsp. toasted sesame oil
Prepare pasta according to package instructions. Drain and set aside.
Meanwhile, saute the onion, ginger, garlic, and shrimp in oil for 4-5 minutes, until the shrimp is cooked through -will be pink and opaque. Remove with slotted spoon to a dish.
In same saute skillet, add veggies (and a wee splash more oil, if skillet is dry). Add 2-3 Tbsp. of the broth, cover and cook until the vegetables are crisp-tender or wilted (depending on what you've used). Cook time will be quick, just a couple of minutes.
Whisk together the cornstarch, remaining broth, soy sauce, and sesame oil. Along with the reserved shrimp, stir into vegetable mixture. Simmer on low for 1-2 minutes, until broth has thickened.
Toss the pasta in lightly. Add a splash more soy sauce, to your taste, if desired.
Recipe created or adapted by Liz Talley, Urban Graze
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