Screw takeout, become your own Chinese chef and whip up some of this awesome Lo Mein. Not only will it be better than take out, but you can also brag to all your friends that you have mastered the art of Chinese cooking.
Wine Pairing: 2009 Sant’Elena Traminer
Adding sauce to a well in the center of your stir-fry allows it to thicken separately from the other ingredients, preventing them from overcooking. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
- 1 clove garlic
- 3 scallions, divided
- 1 stalk celery
- 4 ounces shiitake mushrooms 8 ounces shrimp
- 6 ounces linguine
- 1⁄4 cup soy sauce
- 1 tablespoon rice wine vinegar 1⁄2 tablespoon cornstarch
- 1 teaspoon sugar
- 1 cup shredded carrots
1. Prepare Ingredients
Bring a large pot of water to a boil over high heat. Mince garlic. Rinse scallions, trim and discard roots, and thinly slice. Rinse celery and thinly slice on a diagonal. Wipe mushrooms clean with a damp paper towel. Discard stems and cut caps into 1⁄2-inch slices. Rinse shrimp and pat dry with paper towel.
2. Cook Linguine
Add linguine and a generous pinch salt to pot of boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
3. Make Sauce
While linguine cooks, in a medium bowl, combine soy sauce, rice wine vinegar, cornstarch, sugar, and 1⁄2 cup water. Set aside.
4. Cook Shrimp
Season shrimp on both sides with salt and pepper. Heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add shrimp and cook until pink, 1-2 minutes per side. Remove from pan and set aside.
5. Cook Vegetables
Add 1 tablespoon canola oil to pan from shrimp and place over medium heat. When oil is shimmering, add garlic and half of scallion and cook until fragrant, about 1 minute. Add celery, mushroom, and shredded carrot and cook until tender, about 6 minutes more. Add linguine and shrimp and stir to combine.
6. Season Lo Mein
Push ingredients to edges of pan, creating a well in center. Pour sauce into well and cook until thickened, about 2 minutes. Stir to combine all ingredients. Taste and add salt and pepper as needed. Divide evenly between 2 bowls and garnish with remaining scallion. Serve.
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