I have to say that I am very excited about the way this dish turned out. Typical of Chinese food, it is light handed with the spices, allowing the true flavors of the food to come shining through. It was easy, as well as delicious, and I plan on making it again soon! If your family doesn’t care for seafood, or if you have leftover chicken or pork, use that instead of shrimp!
I served it with egg rolls and my Asian chicken. The chicken recipe is posted.
2 egg whites
4 TBSP corn starch, divided
12 oz shrimp, peeled and deveined
1 ½ cups snow peas or ½ cup frozen peas, thawed
2 stalks celery, cut diagonally (about 1 cup)
1 cup shredded carrot
1 medium onion, sliced from top to bottom
1 cup sliced mushrooms
1/4 cup rice vinegar
3 cloves garlic, minced
2 tsp grated fresh ginger root
1 chicken bullion
4 TBSP low sodium soy sauce
3 TBSP honey or sugar
2 tsp sriracha sauce
12 oz canton or noodles of your choice
In a medium bowl, beat 2 egg whites with 2 TBSP corn starch using a whisk. Set aside.
Heat 1/3 cup canola oil in a medium skillet over medium/high heat. (Make sure your shrimp is dry. If not, pat dry with paper toweling) Place shrimp in a medium bowl and sprinkle with 2 TBSP corn starch. Stir to evenly coat. Place 5 or 6 shrimp in egg white/corn starch mixture and flip to coat. With tongs or slotted spoon, let excess batter run off. Fry until lightly brown and crispy, flip and cook other side. Remove to a paper towel-lined plate. Keep warm. Continue until all shrimp is cooked.
Cook noodles and drain.
In a large skillet over medium/high heat, add a few TBSP canola oil. Add carrots, mushrooms, and celery. Cook for 2 min. Add onion, cooking 2 minutes more. Pour the sauce in and stir. Add cooked noodles and stir to coat with the sauce. Allow a few minutes to reheat.
Plate the noodles and vegetables. Place shrimp on top. Serve.
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By Tika for CHEW WANNA EAT? © 2015