Serves 4 to 6
Beef and Shrimp Lo Mein
INGREDIENTS:
- ½ cup shredded cabbage, (or chop into small pieces)
- 450g Chinese wheat flour noodles
- 1 tablespoon oil
- 170g flank steak, chopped
- 170g fresh shrimp, shelled, deveined, cut in halves
- 1 egg white
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 carrot, shredded
- 3 tbsp soy sauce (or 5 tbsp. Light soy sauce)
- 1 white onion, chopped
- 4 dried shiitake mushrooms (soaked in boiling water 20 minutes, cooked 20 minutes, chopped)
- 2 tablespoons sesame seed oil
- ¼ cup chicken stock
- 4 cups oil for deep frying
INSTRUCTIONS:
- Boil noodles in 8 cups of water for 4 minutes. Drain. Rinse under cold water. Toss with 1 tablespoon of oil. Set aside.
- Combine steak and shrimp, with egg white, salt, and cornstarch. Mix it well.
- Heat oil until very hot. Deep fry meat mixture 1 minute. Drain. Remove.
- Heat 2 tablespoons of oil in wok. Stir-fry cabbage and carrots for 1 minute. Add meat mixture and 1 tablespoon of soy sauce. Stir-fry for 30 seconds. Add mushrooms. Stir-fry 1 minute more. Remove meat and vegetable mixture to bowl. Reserve drippings in wok.
- In wok combine noodles, 3 tablespoons soy sauce, sesame seed oil, and stock. Stir over moderate heat until thoroughly hot. Remove to large platter.
- Pour meat and vegetable mixture over top. Toss. Serve hot and enjoy!