{"id":4987,"date":"2023-10-04T12:32:46","date_gmt":"2023-10-04T12:32:46","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=4987"},"modified":"2023-10-04T12:32:46","modified_gmt":"2023-10-04T12:32:46","slug":"shrimp-lo-mein","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/04\/shrimp-lo-mein\/12\/32\/4987\/46\/appdev2098\/chinese-food-two\/shrimp-chinese-food-two\/","title":{"rendered":"SHRIMP LO MEIN"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0pound\u00a0lo mein noodles\u00a0(fresh, if possible)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Sauce<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0tablespoons\u00a0light soy sauce<\/li>\n\n\n\n<li>1\u00a0tablespoon\u00a0dark soy sauce<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0Shaoxing wine<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0oyster sauce<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0granulated sugar<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0toasted sesame oil<\/li>\n\n\n\n<li>pinch\u00a0ground white pepper<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Stir-Fry<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6\u00a0scallions<\/li>\n\n\n\n<li>3\u00a0tablespoons\u00a0vegetable oil\u00a0, divided<\/li>\n\n\n\n<li>1\u00a0cup\u00a0shredded carrots<\/li>\n\n\n\n<li>1\u00a0cup\u00a0snow peas\u00a0, trimmed<\/li>\n\n\n\n<li>8\u00a0ounce can\u00a0water chestnuts\u00a0, drained<\/li>\n\n\n\n<li>8\u00a0ounce can\u00a0bamboo shoots\u00a0, rinsed and drained<\/li>\n\n\n\n<li>1\u00a0pound\u00a0raw shrimp\u00a0(26\/30) peeled, deveined, tail on or off<\/li>\n\n\n\n<li>1\u00a0tablespoon\u00a0minced garlic cloves<\/li>\n\n\n\n<li>2\u00a0teaspoons\u00a0grated fresh ginger<\/li>\n\n\n\n<li>2\u00a0cups\u00a0mung bean sprouts<\/li>\n\n\n\n<li>extra soy sauce, chili oil, and\/or rice vinegar\u00a0, for serving (optional)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Make the Noodles<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Boil lo mein noodles in a pot of lightly-salted water for 3-5 minutes, until al dente. Drain and rinse under cool water. Set aside.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Make the Sauce<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>While the noodles are boiling, whisk together light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, sesame oil, and white pepper in a bowl. Set aside.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Make the Stir-Fry<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut the scallions in half to divide them into the dark green and white\/light green parts. Thinly-slice the white\/light green parts. Cut the dark green parts into 1 or 2 segments of about 2 inches. Set aside.<\/li>\n\n\n\n<li>Heat a wok or large (12-inch) skillet over high heat until very hot. Add 1 tablespoon vegetable oil and saut\u00e9 carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, until crisp-tender. Remove from the pan and set aside.<\/li>\n\n\n\n<li>Heat another tablespoon of oil in the wok or pan and saut\u00e9 shrimp until pink, translucent, and lightly brown on the edges, about 2-3 minutes. Remove from the pan and set aside.&nbsp;<\/li>\n\n\n\n<li>Heat the remaining 1 tablespoon of oil in the wok or pan and add garlic, ginger, and the sliced white and light green scallions. Saut\u00e9 for 1 minute. Add saut\u00e9ed vegetables, shrimp, noodles, and bean sprouts to the pan, tossing to combine.<\/li>\n\n\n\n<li>Pour the sauce mixture around the sides of the pan and add the dark green scallion parts. Cook, tossing, for 1-2 minutes.<\/li>\n\n\n\n<li>Taste the lo mein. Season to taste with additional soy sauce and ground white pepper, if desired. Serve hot or warm, with soy sauce to pass at the table, a drizzle of chili oil if you like the dish spicy, or a few drops of rice vinegar for a tangy finish (all optional).&nbsp;<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Sauce Stir-Fry Instructions Make the Noodles Make the Sauce Make the Stir-Fry<\/p>\n","protected":false},"author":1,"featured_media":4988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[189],"tags":[],"class_list":["post-4987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shrimp-chinese-food-two"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/SHRIMP-LO-MEIN.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/4987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=4987"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/4987\/revisions"}],"predecessor-version":[{"id":4989,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/4987\/revisions\/4989"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/4988"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=4987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=4987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=4987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}