Empty My Fridge
EASY Shrimp Chow Mein
Ingredients
- Shrimp · peeled12 oz
- Shaoxing wine1 tbsp
- Black pepper¼ tsp
- Oyster sauce2 tbsp
- Hoisin sauce1 tbsp
- Vegetable broth½ cups
- Vegetable oil3 tbsp
- Garlic · chopped3–5 cloves
- Ginger · thinly1 oz
- Chili pepper1
- Shiitake mushroom · sliced2 oz
- Bok choy4 oz
- Bamboo shoot · sliced4 oz
- Egg noodle · cooked drained10–12 oz
- Bean sprout
- Scallion3
- Sesame oil
- Sesame seed
Instructions
- Put the shrimp in a bowl with the shaoxing wine and black pepper and set aside.
- Whisk together the sauce ingredients in a small bowl and set aside.
- Heat a wok over high heat and add 1 tbsp of the oil. Add the shrimp in an even layer and sear 30 seconds to 1 minute per side, depending on size. Remove to a plate.
- Reheat the empty wok over high heat and add the remaining 2 tbsp oil. Add the garlic, ginger and chili and stir-fry 30 to 45 seconds until fragrant.
- Add the mushrooms, bok choy and bamboo shoots and stir-fry about 1 minute until softened.
- Add the noodles and sauce and stir-fry 1 to 2 minutes, until the noodles absorb the sauce and no liquid remains in the wok.
- Add the bean sprouts, green onions and cooked shrimp and stir-fry about 1 minute until warmed through.
- Transfer to a plate, drizzle with sesame oil and sprinkle with sesame seeds.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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GarlicGingerScallionMushroomShrimpShiitake mushroomBean sproutBok choy
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