Chow Mein is a Cantonese style dish with deep fried crunch egg noodles, green peppers, pea pods, bok choy, bamboo shoots, water chestnuts, shrimp, roast pork, chicken, beef and served in a thick sauce. Dishes like Shrimp Chow Mein are designed to cook fast… like fried rice. And this is a very easy recipe. You simply stir fry vegetables, boil the noodles, make the sauce and use it to marinate the shrimp. It is so delicious and comes together quickly. In my April 2018 newsletter, I wrote to my readers about my Grandmother Mildred who made Asian dishes for us to our delight. I remember in college visiting her home for a lovely Chinese bowl of Pork Chow Mein. I hope you enjoy this dish as much as I do!
In a large sauté pan, add 2 tablespoons grapeseed oil and 1 tablespoon sesame oil. Over med high heat, sauté the cabbage and carrots for a few minutes.
Add the scallions and garlic. Sauté for another 3-5 minutes. Cover and turn off the heat. Cook the pasta in salted boiling water according to the directions on the package. Meanwhile, prepare the sauce. In a mixing bowl, add the ginger, soy sauce, chicken broth and brown sugar. Add the shrimp to the sauce and set aside. Add the drained pasta to the stir-fried vegetables. Add the shrimp sauce mixture and water chestnuts. Cook over low heat covered and stir occasionally. When the shrimp is pink, the dish is finished. Serve the chow Mein in large bowls with sliced scallion greens for garnish. This serves 4. Enjoy!
Note: Instead of making the sauce from scratch (ginger, soy sauce, chicken broth and brown sugar), you can also use a store-bought sauce such as Annie Chun’s Shitake Soy Ginger sauce. This works well for me on the boat. And looking at my Grandmother’s recipe for Chow Mein… any protein would work as she liked to use pork.
Ingredients
Directions
In a large sauté pan, add 2 tablespoons grapeseed oil and 1 tablespoon sesame oil. Over med high heat, sauté the cabbage and carrots for a few minutes.
Add the scallions and garlic. Sauté for another 3-5 minutes. Cover and turn off the heat. Cook the pasta in salted boiling water according to the directions on the package. Meanwhile, prepare the sauce. In a mixing bowl, add the ginger, soy sauce, chicken broth and brown sugar. Add the shrimp to the sauce and set aside. Add the drained pasta to the stir-fried vegetables. Add the shrimp sauce mixture and water chestnuts. Cook over low heat covered and stir occasionally. When the shrimp is pink, the dish is finished. Serve the chow Mein in large bowls with sliced scallion greens for garnish. This serves 4. Enjoy!
Note: Instead of making the sauce from scratch (ginger, soy sauce, chicken broth and brown sugar), you can also use a store-bought sauce such as Annie Chun’s Shitake Soy Ginger sauce. This works well for me on the boat. And looking at my Grandmother’s recipe for Chow Mein… any protein would work as she liked to use pork.