- Canola oil
- 1 to 2 tablespoons peeled and grated fresh ginger
- 3 cloves garlic, smashed and pasted with salt
- 1/2 large shallot, thinly sliced into half moons
- 8 ounces head-on, peeled and deveined shrimp, left whole
- Kosher salt and freshly ground black pepper
- 10 shiitake mushrooms, stems removed and thinly sliced
- 1/2 to 1 cup thinly sliced Napa cabbage
- 10 to 15 snow peas, cleaned and thinly sliced
- 1/4 cup chicken stock
- 2 to 3 tablespoons rice vinegar
- 2 to 3 tablespoons soy sauce
- 2 to 3 teaspoons sambal
- Pinch sugar
- 8 ounces lo mein noodles, par cooked
- 1/4 cup thinly sliced scallion greens
- 1 to 2 tablespoons chopped fresh cilantro, plus sprigs forgarnish
- Juice of 1 lime
Add 2 to 3 tablespoons canola oil to a large saute pan. Add the ginger, garlic and shallots, and turn the heat to medium to flavor the oil by bringing the oil up to temperature. Cook on medium heat for 3 to 5 minutes until fragrant and soft. Strain the oil and set aside. Reserve all.
Add to the same pan some of the now-flavored oil and place over high heat. Sprinkle your shrimp with salt and pepper. Once heated, add the shrimp and saute until pink and opaque, 1 to 2 minutes per side. Pull the shrimp out and set aside.
Add the mushrooms to the pan and saute until softened, 2 to 3 minutes. Add in the Napa cabbage and toss to combine. Add the snow peas, chicken stock, rice vinegar, soy sauce and sambal. Toss to combine. Add a pinch of sugar to help balance the flavor. Add the lo mein noodles along with the reserved ginger, shallots, garlic mixture, and toss to combine. Allow to heat through, 1 to 2 minutes.
Adjust seasoning as needed. Add the scallion greens, cilantro and cooked shrimp and toss to combine and warm through. Finish with a squeeze of lime and garnish with cilantro sprigs.