Yesterday I was in the market for a good vegetable soup recipe. Today, my thoughts have turned to stir-fry, which is another item I like to make that I've been wanting a healthier recipe for.
This one, for Stir-Fried Shrimp with Lo Mein and Ginger-Sesame Vinaigrette, comes from The Culinary Institute of America's
- 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 sauté 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.