Marinated Shrimp Chow Mein
|Fresh shrimp||1⁄2 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Dried black mushrooms||6|
|Hot water||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Soy sauce||2 Tablespoon|
|Water||3 Quart (12 Cups)|
|Vegetable oil||1 Teaspoon|
|Chinese egg noodles||1 Pound|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Vegetable oil||1 Tablespoon|
|Green onions||3 , chopped in 1-inch pieces|
|Fresh ginger root slices||5|
|Shredded bamboo shoots||2⁄3 Cup (10.67 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Fresh spinach||1⁄3 Pound, chopped|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 15 minutes.
Soak dried mushrooms in 3 cups hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Shred softened mushrooms with a cleaver.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Bring 3 quarts water to a rapid boil in a 5-quart pot.
Add salt, 1 teaspoon vegetable oil and noodles.
Cook until noodles are tender; drain.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Place half the cooked noodles in a large strainer with a long handle.
Submerge noodles and strainer in hot oil and deep-fry about 1 minute until noodles are golden brown.
Remove from oil, draining well over wok.
Place fried noodles on a large platter.
Repeat with remaining noodles.
Heat 1 tablespoon vegetable oil in a large saucepan over medium heat 30 seconds to 1 minute.
Stir-fry green onions and ginger root about 1 minute until fragrant.
Add shredded mushrooms, bamboo shoots and carrot.
Stir-fry 1 minute.
Add seasoning sauce.
Bring to a boil.
Dissolve cornstarch in 2 tablespoons water to make a paste.
Add spinach, marinated shrimp and cornstarch paste to mixture in saucepan.
Stir until sauce thickens slightly.
Spoon over deep-fried noodles.