This is a stir-fry dish which means you gotta get your mise en place ready! Alright?!
Beef and Shrimp Chow Mein
For the Sauce
ingredients:
• 3 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Sriracha
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp honey, preferably raw
• 1 tsp lemon juice, freshly squeezed
• 1 tsp ginger, grated
• 3 garlic cloves, grated
• 2 scallions, chopped
• 1 tbsp cornstarch
ingredients:
• 3 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Sriracha
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp honey, preferably raw
• 1 tsp lemon juice, freshly squeezed
• 1 tsp ginger, grated
• 3 garlic cloves, grated
• 2 scallions, chopped
• 1 tbsp cornstarch
instructions:
1) Mix all the ingredients in a bowl and set aside.
1) Mix all the ingredients in a bowl and set aside.
For the Chow Mein
ingredients:
• 1 package (6 oz) Wel•Pac Chow Mein Stir-Fry Noodles
• 2 quarts water
ingredients:
• 1 package (6 oz) Wel•Pac Chow Mein Stir-Fry Noodles
• 2 quarts water
instructions:
1) Bring water to a boil over medium-high heat. Add noodles and cook for 3 minutes. Drain noodles and rinse under cold running water for 3 seconds. Drain well and set aside.
1) Bring water to a boil over medium-high heat. Add noodles and cook for 3 minutes. Drain noodles and rinse under cold running water for 3 seconds. Drain well and set aside.
For the Beef and Shrimp
ingredients:
• 1 lb ground beef
• 1 lb shrimp, peeled & deveined
• 1 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• 8 oz can sliced water chestnuts, drained & rinsed
• 8 oz sliced baby bella mushrooms
• 2 cups broccoli florets
• 2 tsp ginger, grated
• 3 garlic cloves, grated
• 2 scallions, chopped
• 3 tsp sesame oil, divided use
• ¼ cup Shaoxing rice wine
• 2 tbsp low sodium soy sauce
• 2 tbsp Sriracha
• ½ tsp kosher salt
• ¼ tsp ground black pepper
ingredients:
• 1 lb ground beef
• 1 lb shrimp, peeled & deveined
• 1 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• 8 oz can sliced water chestnuts, drained & rinsed
• 8 oz sliced baby bella mushrooms
• 2 cups broccoli florets
• 2 tsp ginger, grated
• 3 garlic cloves, grated
• 2 scallions, chopped
• 3 tsp sesame oil, divided use
• ¼ cup Shaoxing rice wine
• 2 tbsp low sodium soy sauce
• 2 tbsp Sriracha
• ½ tsp kosher salt
• ¼ tsp ground black pepper
instructions:
1) Heat oil in a large cast iron skillet or wok over high heat. Just before it starts to smoke, add mushroom, broccoli, and 1 tsp sesame oil. Saute for 3 minutes. Scoop the vegetables out and transfer to a plate; set aside.
2) In the same skillet or wok still over high heat, add ground beef, ginger, garlic, scallions, and 2 tsp sesame oil. Cook for 4 minutes or until no longer pink.
3) Add shrimp and Shaoxing rice wine; cook for 3 minutes. Add the vegetables back in the skillet, and water chestnuts.
4) Give the sauce a final stir then add it to the skillet. Toss for 2 minutes.
5) Add noodles, soy sauce, Sriracha, salt, and pepper; toss everything around for 1 minute.
6) Serve and enjoy! Pass the Sriracha bottle around the table for drizzling in case someone wants to make it spicier.
1) Heat oil in a large cast iron skillet or wok over high heat. Just before it starts to smoke, add mushroom, broccoli, and 1 tsp sesame oil. Saute for 3 minutes. Scoop the vegetables out and transfer to a plate; set aside.
2) In the same skillet or wok still over high heat, add ground beef, ginger, garlic, scallions, and 2 tsp sesame oil. Cook for 4 minutes or until no longer pink.
3) Add shrimp and Shaoxing rice wine; cook for 3 minutes. Add the vegetables back in the skillet, and water chestnuts.
4) Give the sauce a final stir then add it to the skillet. Toss for 2 minutes.
5) Add noodles, soy sauce, Sriracha, salt, and pepper; toss everything around for 1 minute.
6) Serve and enjoy! Pass the Sriracha bottle around the table for drizzling in case someone wants to make it spicier.
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