Monday, January 2, 2012

Shrimp Lo Mein

A healthy take on lo mein, with cabbage, carrots, broccoli, and almonds.  For most Asian foods, it's really important to get all of those annoying little ingredients prepared before you even get out your wok.

Shrimp Lo Mein
inspired by The Food Lovers' Primal Palate

1/4 c. raw almonds, chopped
3-4 Tb. toasted sesame oil
1 can water chestnuts, drained
3 stalks celery, sliced into 1/2-inch pieces
2 c. broccoli florets, chopped (I peel the stems and throw those in too)
2-3 carrots, sliced into thin coins
1/2 lb. raw shrimp, tails on, thawed
3-4 green onion stalks, chopped (snip with scissors)
1 Tb. grated ginger
1 Tb. minced garlic
2 c. green cabbage, shredded
2-4 Tb. soy sauce (I used tamari; you can also use coconut aminos)
1 Tb. chili-garlic sauce (to taste)
4 Tb. sesame seeds

1. In a dry wok over medium-high heat, toast the chopped almonds 2-3 minutes until fragrant, stirring the whole time.  Set aside in a small bowl to cool.
2. Add the sesame oil to the wok, and after it has heated for a few seconds, add the water chestnuts, celery, broccoli, and carrots.  Stir-fry for 3 minutes.
3. Add the shrimp and stir-fry for 3 minutes.
4. Add the green onion, ginger, garlic, cabbage, soy sauce, and chili-garlic sauce. Stir-fry for 2 minutes.
5. Finish with the almonds, sesame seeds, more toasted sesame oil, and a pinch of salt (if necessary).

***If you want to use a different protein (chicken, beef, etc.), you will need to stir-fry it first in the toasted sesame oil for 2 minutes before carrying on with Step 2.

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