Friday, May 6, 2011

Shrimp Lo Mein and Japanese Steakhouse White Sauce

I'm horrible with New Years Resolutions. One of mine for this blog was to post at least two times a week and here I am updating for the first time in a month. The hubs had to go to the field for some military exercise for the last month and I would be embarrassed to post what I ate this past month. I did get to eat a few dishes with beans, which the hubby hates, but other than that there were quite a few nights where I hit up the drive-thru...

But I'm back! And I thought I'd start it out with this gem of a recipe from Food.com. It's not exactly authentic Chinese food, especially since I subbed spinach for bok choy (that is one expensive and hard to find ingredient), but it is delicious.

2 lbs medium shrimp, peeled and deveined
1/2 cup soy sauce
8 tsp cornstarch
1/2 tbsp grated fresh ginger
6 cloves garlic, minced
4 tsp sesame oil, divided
12 ounces snow peas
2 cups shredded carrots
1 head bok choy, sliced (I substituted spinach)
1 15 oz can chicken broth
7 scallions, sliced
12 oz fettuccine, cooked and drained

Combine first five ingredients and set aside for 10 minutes. In a skillet or wok, heat 1 tsp oil over high heat. Drain shrimp, reserving soy mixture. Cook shrimp until pink, 2-3 minutes. Remove from skillet.

Add 1 tbsp oil to skillet, then add peas and carrots and cook 1 minute. Add to shrimp. Cook cabbage in skillet with remaining oil 1 minute. Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture. Cook until thickened, about 1 minute. Remove from heat and mix in scallion and fettucini. Enjoy!

The white sauce recipe can be found here. This sauce is pretty much the only reason I go out to eat at Japanese places. I love this sauce and his recipe is practically identical in taste. The person who posted this recipe asked to be linked instead of copied so follow the link above. Be sure to chill it overnight because that really helps the flavors mix.

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