Cook The Book: Stir-Fried Shrimp With Lo Mein And Ginger-Sesame Vinaigrette
- 2 1/4 pounds (1 kilogram) 25- to 30-count shrimp, peeled and deveined
- 10 fluid ounces (300 mL) ginger-sesame vinaigrette
- 2 pounds (910 grams) fresh lo mein noodles
- 1 tablespoon (15 mL) peanut oil
- 10 ounces (280 grams) julienned green cabbage
- 7 ounces (200 grams) julienned carrots
- 10 ounces (280 grams) thickly sliced shiitake mushrooms
- 2 ounces (55 grams) thinly sliced scallions, cut on the diagonal
- 1 tablespoon (15 mL) white sesame seeds, toasted
- 1 tablespoon (15 mL) black sesame seeds, toasted
- Toss the shrimp in half of the vinaigrette; let marinate at least 2 hours.
- Cook the lo mein noodles in boiling, salted water. Shock in an ice bath, drain, and add the remaining vinaigrette; toss.
- Heat the oil in a wok or large saute pan. Remove the shrimp from marinade; sear in hot oil. Remove shrimp from pan and reserve. (Keep the shrimp marinade, and use it as necessary while stir-frying the vegetables.)
- Add the cabbage, carrots, and mushrooms to the hot pan. Stir-fry until vegetables are tender, adding some of the reserved shrimp marinade to moisten as necessary.
- Return cooked shrimp and any remaining marinade to pan. Toss to evenly distribute and heat through.
- For each serving, place 6 1/2 ounces (185 grams) of stir-fry on a bed of 3 1/2 ounces (91 grams) lo mein noodles; garnish with scallions and sesame seeds.
kilogram, fluid, mein noodles, peanut oil, cabbage, carrots, shiitake mushrooms, scallions, white sesame seeds, black sesame seeds
Taken from www.seriouseats.com/recipes/2008/01/stir-fried-shrimp-lo-mein-ginger-sesame-vinaigrette-recipe.html (may not work)