Shrimp Lo Mein with Garlic Ginger Sauce

Today I first heard the term "ground blizzard", and believe me, it's not something you want to see. It's when it's so windy the snow on the ground flies around all crazy-like, tearing the snot out of your red nose and turning exposed skin  a lovely raw purple hue. Our planned dinner out at our favorite Chinese place had to go by the wayside, but luckily I had all the stuff to make some at home, because I wasn't going back out in that arctic tundra for anything, including curried tofu veggie delight.....

Shrimp Lo Mein with Garlic Ginger Sauce

-1 lb. Shrimp, de-veined

-1 package rice noodles

-1 cup each yellow zucchini, red pepper, chopped mushrooms, chopped celery, chopped carrots, chopped green beans, and asparagus

-2 cloves of garlic, chopped

-1/2 cup chopped parsley

Directions: Saute' veggies in wok until softened, about ten minutes. Add shrimp and saute' until cooked. Boil 6 cups water and cook rice noodles to package directions and drain.

Sauce:

-1/3 cup soy sauce

-1/4 cup water

-1/2 cup chicken broth

-1/3 cup rice wine

-3 1/2 tablespoons sugar

-1 tablespoon sesame oil

-1/4 teaspoon white pepper

-2 tablespoons cooking oil

-2 tablespoon minced garlic

-2 tablespoon minced ginger

-2 tablespoons cornstarch

1/4 cup water

Directions:

-In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

-Dissolve the cornstarch in 1/4 cup water.

-Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

-Add the soy sauce mixture; bring to a boil.

-Reduce heat to medium and cook for 1 minute.

-Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Toss with shrimp and veggies and serve over noodles, sprinkle with fresh parsley.

I made some up some egg drop soup and we drank jasmine tea, the only thing missing was the Coy fish tank in our dining room to make it feel like we were at the restaurant.

This was absolutely delicious. I've used this sauce on all kinds of stir-fry  and it always delivers. And it makes enough for two batches almost too, so you can freeze some or save it for about a week in the fridge. So we avoided the "ground blizzard" and stayed in tonight, and I didn't miss my curried veggies too much when this turned out so great. Enjoy!!