Tuesday, June 17, 2008
Shrimp and Broccoli Lo Mein with Cashews
A happy accident, this noodle dish. I went to re-create the shrimp and snow peas with cashews from a few weeks ago, but accidentally grabbed the oyster sauce instead of the hoisin when I reached into the fridge. The change resulted in a totally different dish, and, it turned out, a completely delicious quick dinner. Its light and full of good lean protein and vegetables without tasking "healthy." I ate it with shirataki noodles, and Bill had lo mein. Not a pretty dish per se, but totally satisfying and way better than Chinese take out.
2 T cooking oil
3 cloves garlic, sliced
1 inch fresh ginger, minced or 1 t dried ground ginger
1/3 red onion, sliced into thin strips or 2 scallions, sliced into thin rings
1 cup raw shrimp, shelled and deveined
1 full head of broccoli, steamed briefly but not fully cooked
1 cup chicken stock
2-4 hefty glugs of oyster sauce, or to taste
1/4 cup soy sauce, or to taste
1/2 cup salted, roasted cashews
1 teaspoon cornstarch
1 package shirataki noodles or lo mein noodles, cooked and heated through
Heat the oil in a saute pan or wok. Saute the garlic, ginger and onion or white scallion rings until they are fragrant. Add the shrimp and broccoli and toss to combine. Add 3/4 of the chicken stock and the hoisin sauce. Saute until the shrimp are cooked through. Add the cashews, green scallion rings and cook just until heated through. Add the cornstarch mixed with the remaining chicken stock and bring to a boil just until thickened. Serve hot over noodles. Garnish with green scallion rings.