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Recipe: Shrimp and cabbage lo mein
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Ingredients
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| Ingredient |
Qty. |
Unit |
| linguine or lo mein noodles |
8 |
oz |
| coarse salt and ground pepper to taste |
1 |
ea |
| soy sauce |
1/4 |
c |
| rice vinegar |
1/4 |
c |
| grated peeled fresh ginger |
2 |
tsp |
| sugar |
1/2 |
tsp |
| red-pepper flakes |
1/2 |
tsp |
| vegetable oil |
1 |
TBSP |
| large shrimp, peeled and deveined |
1 |
lb |
| garlic cloves, minced |
2 |
ea |
| head green cabbage, halved, cored and thinly sliced |
1 |
ea |
| can baby corn |
1 |
ea |
| can water chestnuts |
1 |
ea |
| fresh cilantro leaves for serving, optional |
1/4 |
c |
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Instructions
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1) Cook linguine or lo mein in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside.
2) While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet.)
3) Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp tender, 6-7 minutes. To pot with linguine, add cabbage, soy sauce mixture and shrimp; toss to combine. Serve, garnished with cilantro, if desired.
4) Story: This recipe needs perfecting--we think it has too much ginger and too much vinegar. Next time we're going to try it with 1 tsp of ginger, 3 tbsp of vinegar and 1 tbsp sesame oil. It's definitely worth another try!
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Recipe submitted by Annie
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