Name: Shrimp Chow Mein
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 12 oz peeled and deveined U10 shrimp (You can use different size, just adjust cooking time); 1 tbsp shaoxing wine or rice wine; 1/8 tsp black pepper; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 1/2 cup chicken or vegetable stock; 1/8 tsp black pepper; 3 tbsp cooking oil (vegetable, canola, peanut or avocado oil); 3 to 5 cloves garlic, chopped; 1 oz ginger, very thinly julienne; 1 red chili, seeds removed and julienne (optional); 2 oz shiitake mushrooms or any of your favorite mushrooms (approximately 2 large shiitake), sliced; 4 oz baby bok choy, cut into half or quarters as needed (approximately 2 to 4 baby bok choy); 4 oz bamboo shoots, 1/4” sliced; 10 to 12 oz ready-to-use egg noodles or spaghetti cooked al dente and drained; handful beansprouts; 3 green onions, cut in halves lengthwise then into 2” long pieces; sesame oil; sesame seeds

Description

Shrimp chow mein. Who can say no to this?! Scrumptious Chow Mein made at home!

Ingredients

Scale

For the Shrimp

12 oz peeled and deveined U10 shrimp (You can use different size, just adjust cooking time)
1 tbsp shaoxing wine or rice wine
1/8 tsp black pepper

For the Sauce

2 tbsp oyster sauce
1 tbsp hoisin sauce
1/2 cup chicken or vegetable stock
1/8 tsp black pepper

For Stir Fry

3 tbsp cooking oil (vegetable, canola, peanut or avocado oil)
3 to 5 cloves garlic, chopped
1 oz ginger, very thinly julienne
1 red chili, seeds removed and julienne (optional)
2 oz shiitake mushrooms or any of your favorite mushrooms (approximately 2 large shiitake), sliced
4 oz baby bok choy, cut into half or quarters as needed (approximately 2 to 4 baby bok choy)
4 oz bamboo shoots, 1/4” sliced
10 to 12 oz ready-to-use egg noodles or spaghetti cooked al dente and drained
handful beansprouts
3 green onions, cut in halves lengthwise then into 2” long pieces
sesame oil
sesame seeds

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Instructions

Combine shrimp, shaoxing wine and black pepper in a mixing bowl and set aside. If you don’t want to consume alcohol, just skip this part.
In a small mixing bowl, whisk all ingredients for the sauce and set aside.
Heat a wok or large skillet over high heat and add 1 tbsp cooking oil. Swirl to coat then add shrimp. Spread shrimp evenly and sear them 30 sends to 1 minute each sides depending on the size of the shrimp. Turn off the heat, remove the shrimp from the wok and place on a plate. Set aside.
Heat now-empty-wok over high heat, add remaining 2 tbsp cooking oil. Add chopped garlic, ginger and chili. Stir fry until you can smell the beautiful aromas, about 30 to 45 seconds.
Add mushrooms, bok choy and bamboo shoots. Stir fry until vegetables are soften, about 1 minute.
Add noodles and the sauce mixture. Stir fry until noodles soaked up the delicious flavors from the sauce and no moisture in the bottom of the work, about 1 to 2 minutes.
Add beansprouts, green onions and cooked shrimps. Stir fry everything together until last 3 ingredients are warmed up, about 1 minute.
Transfer to a serving plate and drizzle some sesame oil and sprinkle some sesame seeds. Enjoy!

Prep Time: 10 mins
Cook Time: 6 minutes