Shrimp And Broccoli Lo Mein Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
• Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
• Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
• Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.

Steps:

• Cook noodles as directed on package to desired doneness. Drain; cover to keep warm.
• Meanwhile, spray 12-inch skillet or wok with cooking spray. Heat over high heat until hot. Add shrimp; cook and stir 3 minutes. Remove shrimp from skillet; set aside. If necessary, drain skillet.
• Add gingerroot and garlic to skillet; cook 30 seconds. Add broccoli, chile and 1/4 cup of the broth; cover and cook 1 to 3 minutes or until broccoli is crisp-tender.
• In small bowl, mix remaining 3/4 cup broth, the fish sauce and cornstarch with wire whisk until smooth. Return shrimp to skillet; add cornstarch mixture. Cook and stir about 1 minute or until sauce is slightly thickened and shrimp are pink. Add noodles; toss until evenly coated and hot. Sprinkle with cilantro.

Steps:

• In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions., Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside., In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through.

Steps:

• Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan. , Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.