Shrimp and Yellow Bean Chow Mein with Bok Choy
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2 servings
Quick, tasty, and nutritious, this makes a great midweek supper. The yellow bean paste is a great pantry ingredient, perfect for marinades and speedy home-cooked meals like this one.
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Ingredients
- 3-1/3 ounces medium egg noodles
- 2 tablespoons toasted sesame oil
- 1 tablespoon peanut oil
- 1 large clove of garlic, crushed and finely chopped
- 1 red chili, seeded and finely chopped
- 7 ounces cooked, shelled and deveined tiger shrimp
- 3-1/2 ounces baby bok choy leaves For the Sauce:
- 1 tablespoon yellow bean paste
- 1 tablespoon light soy sauce
- 1 tablespoon Shaohsing rice wine or dry sherry
- 1 tablespoon cornstarch
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Instructions
- 1. Cook the noodles in a saucepan of boiling water for 2-3 minutes until al dente, or according to the instructions on the package. Drain, then rinse under cold running water and drain again. Drizzle the drained noodles with half the toasted sesame oil and toss together to prevent them from sticking to each other.
- 2. Meanwhile, mix together all the ingredients for the sauce, along with 7 tablespoons of water, and set aside.
- 3. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the garlic and stir-fry for a few seconds, then add the chili and fry for a few seconds more.
- 4. Add the shrimp, bok choy, and the sauce, then bring to a boil. Add the cooked noodles and toss together, then drizzle with the remaining toasted sesame oil and serve immediately.
- Note: For a vegetarian version of this dish, substitute sliced deep-fried tofu or shiitake mushrooms for the shrimp.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
