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 realandsimple.com
Ingredients

• 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

Directions:

• 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.