Thursday, April 7, 2016

And the Feasting Continues

Today's yard scavengers included several deer.
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

  • 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.

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