Shrimp Chow Mein

Name: Shrimp Chow Mein
Total time: 45
Yield: 4
Ingredients: 8 ounces chow mein noodles; ¼ cup chicken stock; 2 tablespoons dry sherry; 2 tablespoons oyster sauce; 1 ½ tablespoons soy sauce; 2 teaspoons toasted sesame oil; 1 teaspoon light brown sugar; ¼ teaspoon ground black pepper; 2 tablespoons canola oil; ½ cup matchstick carrots; ½ cup thinly sliced onion; ½ stalk celery, diagonally sliced; 1 ½ tablespoons finely chopped fresh ginger; 1 teaspoon finely chopped garlic; ¾ pound uncooked medium shrimp, peeled and deveined; 1 cup bean sprouts; 4 stalks green onions, thinly sliced on the diagonal; 2 cups fresh baby spinach

Recipe by Pam Lolley from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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8 ounces chow mein noodles
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¼ cup chicken stock
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2 tablespoons dry sherry
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2 tablespoons oyster sauce
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1 ½ tablespoons soy sauce
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2 teaspoons toasted sesame oil
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1 teaspoon light brown sugar
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¼ teaspoon ground black pepper
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2 tablespoons canola oil

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½ cup matchstick carrots
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½ cup thinly sliced onion
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½ stalk celery, diagonally sliced
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1 ½ tablespoons finely chopped fresh ginger
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1 teaspoon finely chopped garlic
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¾ pound uncooked medium shrimp, peeled and deveined
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1 cup bean sprouts
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4 stalks green onions, thinly sliced on the diagonal
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2 cups fresh baby spinach

Instructions

Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.