{"id":17693,"date":"2014-09-22T18:09:40","date_gmt":"2014-09-22T18:09:40","guid":{"rendered":""},"modified":"2014-09-22T18:09:11","modified_gmt":"2014-09-22T18:09:11","slug":"Marisa-Sung-s-Shrimp-Chow-Mein","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17693","title":{"rendered":"Marisa Sung’s Shrimp Chow Mein"},"content":{"rendered":"

Ingredients:<\/strong>
\n1 1b raw shrimp, shelled, deveined and washed
\n1\/4 low fat cooking oil of your choice
\n2 cups of thin sliced celery
\n1 small green pepper, cleaned and cut lengthwise into strips
\n1 can of bamboo shoots, drained and thinly sliced
\n1 can bean sprouts drained
\n2 cans button mushrooms; drained
\n1 can of chicken bouillon
\n3\/4 tsp. of salt
\n1\/4 tsp. garlic salt
\n1\/4 tsp. onion salt
\n2 tbsp. soy sauce
\n2 tbsp. cornstarch
\n1\/4 cup cold water
\nchow mein noodles<\/p>\n

Steps:<\/strong>
\nDry shrimp on paper towel
\nHeat oil in Chinese Wok over direct high flame
\nAdd shrimp; stir and fry until shrimp is cooked and turns pink
\nRemove shrimp from pan; keep warm
\nAdd celery and pepper to hot oil
\nStir and fry until vegetables are cooked but retain some crispiness
\nAdd remaining vegetables, bouillon, seasonings and shrimp
\nMix and heat; stirring often
\nMix cornstarch and water until free of lumps
\nStir into hot mixture
\nSimmer, stirring constantly until slightly thickened
\nServe with the heated chow mein noodles<\/p>\n

Yield=6 servings<\/strong><\/p>\n

With 6 you get eggroll<\/strong>
\n