Yòng Xiā Chǎo Miàn Shrimp Chow Mein

Yield: Serves 4-6

Ingredients: 1 lb Fresh Chow Mein Noodles* 1 lb Large Shrimp (Xiā) - peeled and deveined 6-8 Dried Black Mushrooms [AKA Shiitake] (Xiānggū) ½ inch piece Fresh Ginger (Jiāng) - peeled and julienned 1 Large Clove Fresh Garlic (Dàsuàn) - minced 1 Small Shallot (Cōng) - small diced 1 ½ Cup Bean Sprouts (Lǜ Dòuyá) 4 Green Onions (Cōng Bào) - cut into 1 inch pieces and julienned ¾ Cup Vegetable Oil (Shíyòngyóu) 1 Tbs Shao Xing Rice Wine (Liàojiǔ) Sauce: 2 Tbs Hot Water 1 Tbs Shao Xing Rice Wine (Liàojiǔ) 1 Tbs Light Soy Sauce (Shēng Chōu) 2 tsp Dark Soy Sauce (Lǎo Chōu) 2 tsp Oyster Sauce (Háoyóu) 1 tsp Toasted Sesame Oil (Zhīmayóu) 1 tsp Chinese Brown Sugar (Piàn Táng) 1 Tbs Cornstarch (Yùmǐ Diànfěn) ¼ tsp Ground White Pepper (Bái Hújiāo) Preparation: 1) Place noodles in a sieve or strainer and run hot water through them for a few seconds - Allow to drain well and transfer to a plate lined with absorbent paper - Set aside until needed 2) Place your dried mushrooms in a bowl and cover with 1 cup hot water - Allow mushrooms to soak until soft (apx 30 minutes) - Once soft, squeeze out excess liquid ,remove the stems and slice thin - Set aside until needed 3) Mix the brown sugar with the hot water and mix until the sugar dissolves - Add the remaining 'sauce' ingredients and thoroughly combine - Set aside until needed 4) Heat the vegetable oil in a wok over medium-high heat until just smoking - Add the noodles to the oil and allow to fry for 3-5 minutes until lightly browned and crispy - Flip and repeat (noodles will form a 'pancake' of sorts) - Using a skimmer or slotted spatula, transfer noodles to a clean serving plate set aside within easy reach until needed (can place in warmed oven if desired) 5) Dump out all but 2 Tbs of remaining oil from the wok 6) Return the wok to the heat and add the mushrooms - Stir fry for 1 minute - Push the mushrooms up the side and add the shallot - Stir fry for 1 minute - Add the garlic and ginger - Stir fry for 30 seconds 7) Add the Green onion and bean sprouts and stir fry for 30 seconds 8) Increase heat to high - Add the shrimp and stir fry for a couple of seconds - Add the Shao Xing rice wine and continue to stir fry for another 30-45 seconds 9) Push everything up the sides of the wok - Add the sauce and bring to a simmer - Allow sauce to cook (stirring frequently) until thickened and slightly darkened in color (apx 2 minutes) 10) Remove from heat - Add the noodles and give everything a toss until thoroughly combined and coated - Serve immediately with some Cantonese Chile oil (Gǎng Shì Làjiāo Yóu) on the side

* Fresh Chow Mein Noodles (AKA: Hong Kong Style Pan Fried Noodles) are par cooked before packaging so they are 'ready' to stir-fry without boiling - If Chow Mein noodles are not available, you can substitute thin wonton noodles boiled until al dente and thoroughly dried

Taz Doolittle www.TazCooks.com