Wednesday, March 6, 2013

Shrimp Lo-Mein


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


Combine first 5 ingredients and set aside for 10 minutes.  In 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 tsp oil to skillet, then add peas and carrot, 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, 1 minute.  Remove from heat and mix in scallion and fettucini.

Serves 6
WW PointsPlus 12

Find the original recipe here.

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