Ingredients :
- 3 tablespoons reduced-sodium soy sauce, divided
- 4 teaspoons Xiao Xing wine, divided
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1 pound uncooked shrimp, peeled and deveined
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 6 ounces uncooked chow mein noodles
- 3 tablespoons canola oil, divided
- 3 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 3 cups shredded cabbage
- 1 large sweet red pepper, chopped
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 10 green onions, cut into 2-inch pieces
Directions :
- In a small bowl, whisk together 1 tablespoon soy sauce, 2 teaspoons wine, cornstarch and pepper. Add shrimp and toss to coat; set aside.
- In another small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 teaspoons wine, oyster sauce and sugar. Set aside.
- Cook noodles according to package directions.
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until shrimp turn pink, 3-4 minutes. Remove with slotted spoon; keep warm.
- Add remaining 2 tablespoons oil to pan, add garlic and ginger; cook and stir 1 minute. Add cabbage, pepper, sprouts and carrot; cook until crisp-tender, about 2-3 minutes. Add noodles, reserved shrimp, sauce mixture and green onion; heat through.
