Chinese cuisine
Ingredients:
-1 lb pre-cooked peeled & deveined shrimp.
- 2 to 3 cups cooked
& drained whole grain noodles.
- 1 ½ tsp peanut oil.
- 1 ½ tsp toasted sesame
oil.
- 1 tbsp minced fresh
garlic.
- 1 tbsp minced fresh
ginger.
- 1 cup sliced
mushrooms.
- 3 cups fresh broccoli
florettes.
- 1 cup sliced carrots
in diagonal slices.
- 2 tbsp dry sherry.
- 1 heaping tsp cornstarch
mixed with ¼ cup water.
- tamari soy sauce to
taste.
- ⅓ cup sliced scallions
on a strong diagonal.
- Hot sauce to taste.
Instructions:
- For the cooked and
drained whole grain noodles, you can use udon, angel hair, linguini, or use
rice noodles to keep it wheat-free.
- Heat the peanut oil in
a large nonstick skillet on medium heat. Leave the oil in a little pool as
opposed to spreading it in the pan.
- Add the garlic and
ginger to the oil, spread it out just enough to let everything cook evenly over
the heat, and let it all sizzle for a few seconds without actually browning.
- Add the sherry and the
mushrooms, and let it all simmer for about 30 seconds.
- Add the
cornstarch/water mix, and about 2 tbsp of tamari soy sauce. Stir with a wooden
spoon or spatula over the medium heat until it begins to thicken.
- Add broccoli, carrots
and shrimp and stir it all together for about a minute, just until broccoli is
bright green and shrimp is heated throughout.
- If sauce gets too
thick, just add a little more water and stir it in.
- Add noodles and
toasted sesame oil.
- Toss everything
together using 2 spatulas or wooden spoons to evenly coat the noodles with the
sauce.
- Add more tamari to
taste if you like.
- Divide mixture equally
onto 2 plates, and scatter the scallions over the noodles.