Shrimp Lo Mein With Broccoli Recipes

Steps:

• Combine first 5 ingredients and set aside for 10 minutes.
• In skillet or wok, heat 1 tsp oil over high heat.
• Drain shrimp, reserving soy mixture.
• Cook shrimp until pink, 2-3 minutes.
• Remove from skillet.
• Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
• Add to shrimp.
• Cook cabbage in skillet with remaining oil 1 minute.
• Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
• Cook until thickened, 1 minute.
• Remove from heat and mix in scallion and fettucini.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
• Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

Steps:

• For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
• Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
• Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.

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:

• 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:

• Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes.
• Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.