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Cook the Book: Stir-Fried Shrimp with Lo Mein and Ginger-Sesame Vinaigrette
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
Cook the Book: Stir-Fried Shrimp with Lo Mein and Ginger-Sesame Vinaigrette
About This Recipe
| Yield: | 10 servings |
Ingredients
- 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
Procedures
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1
Toss the shrimp in half of the vinaigrette; let marinate at least 2 hours.
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2
Cook the lo mein noodles in boiling, salted water. Shock in an ice bath, drain, and add the remaining vinaigrette; toss.
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3
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.)
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4
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.
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5
Return cooked shrimp and any remaining marinade to pan. Toss to evenly distribute and heat through.
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6
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.
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