Shrimp Chow Mein Recipe
Yòng Xiā Chǎo Miàn
Shrimp Chow Mein
Submitted By: Taz
Ingredients:
1 lb Fresh Chow Mein Noodles*
1 lb Large Shrimp (Xiā) - peeled and deveined
6-8 Dried Black Mushrooms [AKA Shiitake] (Xiānggū)
½ inch piece Fresh Ginger (Jiāng) - peeled and julienned
1 Large Clove Fresh Garlic (Dàsuàn) - minced
1 Small Shallot (Cōng) - small diced
1 ½ Cup Bean Sprouts (Lǜ Dòuyá)
4 Green Onions (Cōng Bào) - cut into 1 inch pieces and julienned
¾ Cup Vegetable Oil (Shíyòngyóu)
1 Tbs Shao Xing Rice Wine (Liàojiǔ)
Sauce:
2 Tbs Hot Water
1 Tbs Shao Xing Rice Wine (Liàojiǔ)
1 Tbs Light Soy Sauce (Shēng Chōu)
2 tsp Dark Soy Sauce (Lǎo Chōu)
2 tsp Oyster Sauce (Háoyóu)
1 tsp Toasted Sesame Oil (Zhīmayóu)
1 tsp Chinese Brown Sugar (Piàn Táng)
1 Tbs Cornstarch (Yùmǐ Diànfěn)
¼ tsp Ground White Pepper (Bái Hújiāo)
Preparation:
- Place noodles in a sieve or strainer and run hot water through them for a few seconds - Allow to drain well and transfer to a plate lined with absorbent paper - Set aside until needed
- Place your dried mushrooms in a bowl and cover with 1 cup hot water - Allow mushrooms to soak until soft (apx 30 minutes) - Once soft, squeeze out excess liquid ,remove the stems and slice thin - Set aside until needed
- Mix the brown sugar with the hot water and mix until the sugar dissolves - Add the remaining 'sauce' ingredients and thoroughly combine - Set aside until needed
- Heat the vegetable oil in a wok over medium-high heat until just smoking - Add the noodles to the oil and allow to fry for 3-5 minutes until lightly browned and crispy - Flip and repeat (noodles will form a 'pancake' of sorts) - Using a skimmer or slotted spatula, transfer noodles to a clean serving plate set aside within easy reach until needed (can place in warmed oven if desired)
- Dump out all but 2 Tbs of remaining oil from the wok
- Return the wok to the heat and add the mushrooms - Stir fry for 1 minute - Push the mushrooms up the side and add the shallot - Stir fry for 1 minute - Add the garlic and ginger - Stir fry for 30 seconds
- Add the Green onion and bean sprouts and stir fry for 30 seconds
- Increase heat to high - Add the shrimp and stir fry for a couple of seconds - Add the Shao Xing rice wine and continue to stir fry for another 30-45 seconds
- Push everything up the sides of the wok - Add the sauce and bring to a simmer - Allow sauce to cook (stirring frequently) until thickened and slightly darkened in color (apx 2 minutes)
- Remove from heat - Add the noodles and give everything a toss until thoroughly combined and coated - Serve immediately with some Cantonese Chile oil (Gǎng Shì Làjiāo Yóu) on the side
* Fresh Chow Mein Noodles (AKA: Hong Kong Style Pan Fried Noodles) are par cooked before packaging
so they are 'ready' to stir-fry without boiling - If Chow Mein noodles are not available, you can substitute
thin wonton noodles boiled until al dente and thoroughly dried
