Shrimp Chow Mein

The fried-noodle dish we know as chow mein made its way from Guangdong province to California during the gold rush, thanks to Chinese immigrants who flocked to work the railroads, often serving as chefs. A quick and easy weeknight meal, chow mien is also a great way to use up whatever vegetables are languishing in the bottom of your crisper drawer — the flash heat of the wok works wonders on slightly wilted celery stalks and broccoli florets.

Yield: All recipes serve 2 people

Chef Notes: Watch your shrimp carefully! It takes mere seconds to overcook them, so keep a close eye on the wok and feel free to remove the dish from the heat as the shrimp are just turning pink but still slightly translucent. The residual heat of the vegetables and noodles will continue to cook them through.

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Components

• Sauce

• Vegetables

• Shrimp

• Noodles

• Scallions for garnish

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Mise

Make sauce: Whisk oyster sauce, soy sauce, sesame oil, sugar, minced ginger, and minced garlic In a small bowl. Set aside.

Stir-fry vegetables and shrimp: Heat neutral oil in a large skillet or wok until smoking hot. Throw in vegetables and sauté for 2–3 minutes, until color is heightened. Add shrimp and cook until just pale pink, another 1-2 minutes.

Cook noodles: Add noodles, sauce, and a splash of water to pan and stir forcefully with a wooden spoon until sauce is evenly distributed and emulsified. Remove from heat.

Finish

Plate stir-fry into deep bowls and garnish with sliced scallions.

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