SHRIMP LO MEIN WITH JAPANESE EGGPLANT AND SNOW PEAS

 

SHRIMP LO MEIN WITH JAPANESE EGGPLANT AND SNOW PEAS

 

PORTIONS: 2

 

INGREDIENTS

10 shrimps, peeled and deveined

½ lb. / 227 g Lo mein noodles

2 minced garlic cloves

1 tsp. minced ginger

1 tbsp. vegetable oil

1 tsp. hot sesame oil

1 tsp. regular sesame oil

2/3 cup red peppers cut in strips

2/3 cup orange pepper cut in strips

1 cup sliced button mushrooms

1 cup snow peas, trim the ends

1 Japanese eggplant cut in batons

 

SAUCE

1/4 cup soy sauce

¼ cup water with ½ chicken bouillon

1 tbsp. honey

1 tsp cornstarch

 

METHOD

Cut and measure the ingredients for the recipe.

Make the sauce combining the ingredients in a bowl.

Boil some water in a pot and cook the Lo Mein noodles al dente. Cool off immediately with cold water.

Combine the oils in a small bowl.

Heat up a wok with half the oil and stir fry garlic and ginger, do not brown it.

Add and stir fry the vegetables al dente. Reserve the vegetables.

Add the rest of oil in the wok and stir fry shrimps until is pink color.

Incorporate the vegetables, Lo Mein noodles and sauce, heat up well and serve immediately.