Saturday, July 30, 2016

Shrimp Lo Mein

Meal Plan Monday's #23

Recently I have been trying to cook some meals that are easier to eat as Rick is recovering from his 2nd oral surgery. OUCH!
Last night, I decided to make Shrimp Lo Mein with ingredients that I had on hand. He said, "I'm sure I won't like it...I didn't like the last time we had that." Excuse me, Dear, the last time wasn't a stir fry that I made, it was some frozen concoction, don't even remember what brand.
So, I proceeded to concoct our dinner! BTW, he loved it & even had a second helping! LOL

Shrimp Lo Mein

1 lb. medium shrimp, thawed
1 large clove garlic, minced
1" piece of fresh ginger, minced
1/4 cup diced red onion
2 cups spinach/Swiss chard (or green of your choice, like bok  choy) This is just what I had on hand. 
2 cups broccoli florets
1/2 cup baby carrots sliced on the diagonal
1/2 red bell pepper, cut in strips
1 pkg. Hokkein stir fry noodles (use both packets in package)
1 tsp. Chicken base mixed with 1 cup water
1/2 cup TSang Classic Stir Fry Sauce
2 Tbsp. Vegetable Oil, divided

Heat wok with 1 Tbsp. Vegetable oil, add onion, garlic & Ginger. Stir fry for 1 minute, add shrimp & cook 1-2 minutes longer. Remove shrimp & aromatics to plate. 
Add 1 Tbsp. Oil to wok. Add broccoli, carrots, greens & bell pepper. Sauté 1-2 minutes. Add the chicken base & stir fry sauce & cook until vegetables are crisp tender, 3-4 minutes. 
Stir in noodles & shrimp with aromatics, cook 2 minutes longer, tossing to coat noodles with sauce.