I got the Down Lo...Lo Mein that is!

I suck, I know...This fat kid has not been feeling well and has been busy. I started taking a class a couple weeks ago and I am not used to having homework...such an odd concept for me again. Before you ask, no it's not a cooking class, although there are a couple I would like to take in the future. I have been cooking. I made shrimp lo mein last week and a loaf of homemade bread. I am also planning Easter dinner but I will cover that next week.

J.J.'s Homemade Bread

• 1/4 c. melted butter
• 2 1/4 c. very warm water
• 2 pkg. dry yeast
• 1 tbsp. salt
• 2 tbsp. sugar
• 6 c. flour

 Put melted butter and warm tap water together. Add yeast, salt, and sugar. Let sit for 5 minutes. Add 3 cusp flour and mix well. Then add 3 more cups of flour and beat well. Knead for 5 minutes and let it rise until it doubles in size. Roll out on floured surface and punch out air bubbles. Shape into loaves, put into greased tins. Let rise and bake at 350 degrees for 35 minutes.

Shrimp Lo Mein

Ingredients

• 1 pound uncooked medium shrimp, peeled and deveined – I got precooked
• 2 garlic cloves, sliced
• 6 ounces uncooked multigrain linguine or Chinese egg noodles
• 4 teaspoons cornstarch
• 1/3 cup water
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sherry or reduced-sodium chicken broth
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 1 celery rib, sliced
• 1 medium carrot, chopped
• 1/2 cup sliced fresh mushrooms

 

Directions

 

In a small bowl, combine the shrimp, garlic and; set aside. Cook noodles according to package directions.

Meanwhile, in a small bowl, combine the cornstarch, water, soy sauce, broth, 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. If using precooked skip this step.
Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms; 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 noodles; stir into skillet. Add shrimp; heat through.

This was a very good recipe and a keeper. My roommate and I enjoyed it very much. I cheated and used frozen stir-fry vegetables. I served with egg rolls and cheese won tons...frozen pre-made.