Crispy Jumbo Scallop Chow Mein
with Mushrooms and Bok Choy
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient: Crevettes)
200 g
Nouilles chow mein
(Contient: Blé Peut contenir : Oeuf, Gluten)
3 pièce(s)
Bok choy de Shanghai
113 g
Champignons
1 pièce(s)
Carotte
1 pièce(s)
Poivron
2 pièce(s)
Oignon vert
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Oeuf, Gluten, Sésame, Blé, Noix, Moutarde, Soya, Poisson, Lait, Sulfites, Crustacés)
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient: Soya Peut contenir : Oeuf, Gluten, Sésame, Blé, Noix, Moutarde, Soya, Poisson, Lait, Sulfites, Crustacés)
2 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Oeuf, Gluten, Sésame, Blé, Noix, Moutarde, Soya, Poisson, Lait, Sulfites, Crustacés)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Oeuf, Gluten, Blé, Moutarde, Soya, Poisson, Lait, Sulfites, Crustacés)
18 g
Fécule de maïs
(Peut contenir : Oeuf, Sésame, Blé, Noix, Moutarde, Soya, Poisson, Lait, Sulfites, Crustacés, Triticale, Arachides)
Ustensiles
Instructions
- Before starting, wash and dry all produce.
- Rinse noodles in warm water until separated. Drain well.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, then noodles. Cook for 4-5 min, stirring often, until crispy.
- Remove from the heat, then transfer noodles to a plate. Set aside.
- Meanwhile, quarter mushrooms.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onion.
- In a medium bowl, whisk together oyster sauce, cooking wine, broth concentrate, cornstarch, half the sesame oil and 1/2 cup (1 cup) cold water. (NOTE: This is your stir-fry sauce!)
- Reheat the same pan (from step 1) over medium-high.
- When hot, add remaining sesame oil, then mushrooms and carrots. Cook for 5-6 min, until carrots begin to soften.
- Add pepper. Cook for 1 min, stirring often, until pepper begins to soften.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer veggies to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
- To the pan with shrimp, add stir-fry sauce. Cook for 2-3 min, until sauce thickens.
- Remove from heat.
- Stir in vegetables.
- Divide crispy noodles between plates. Top with stir-fry mixture.
- Sprinkle green onions over top.
