A never ending supply of crab apples will certainly keep this party going.
Traditionally spring is a time of renewal and change. Ever Ready thought it was a good time to make a few changes.
Thursday Fiesta bows out to make room for a new cuisine
Cook's notes: Give dinner an Asian spin with a classic and modern recipe using traditional ingredients which include soy sauce, rice vinegar, and fresh vegetables.
Shrimp Lo Mein
Oyster sauce, rice vinegar, scallions, and garlic give this 20-minute dish instant Chinese flavor. Recipe serves four and was adapted from realandsimple.com
- 8 ounces lo mein noodles
- 2 TB. olive oil
- 1/2 pound snow peas, trimmed
- 1 cup mushrooms, diced
- 1 cup shredded carrots
- 4 scallions, thinly sliced, white and green parts separated
- 2 cloves garlic, chopped
- kosher salt
- 2 cups torn baby spinach leaves
- 1 pound cooked shrimp (thawed if frozen)
- 1/4 cup oyster sauce (found in the Asian aisle of most supermarkets)
- 2 TB.rice vinegar
- 1 TB. soy sauce
- pinch of sugar
- crushed red pepper flakes, for serving
- 1/4 cup roasted peanuts. crushed
- Cook the noodles according to the package directions. Set aside.
- Meanwhile, heat the oil in a large skillet over high heat. Add the snow peas, scallion whites, garlic, mushrooms, carrots and ½ teaspoon salt. Cook, tossing occasionally about 4 minutes. Add in shrimp and spinach, cook 2 minutes longer.
- Add the oyster sauce, vinegar, soy sauce, pinch of sugar and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the cooked noodles and toss to combine. Serve sprinkled with the red pepper flakes, scallion greens and roasted peanuts.