Shrimp Lo Mein Name: Jenn Miller Base: Maxwell AFB Recipe: Ingredients 1 lb medium shrimp, fresh (peeled and deveined) or 1 lb frozen shrimp ( peeled and deveined) 1/3 cup water 3 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon cooking oil ( may sub 1/2 sesame oil) 1 garlic cloves, minced (optional) 2 stalks celery, thinly bias-sliced ( 1 cup) 1 medium onions, chopped ( 1/2 cup) 2 cups shredded cabbage 2 cups fresh pea pods, strings removed (optional) or 2 cups one 6-ounce package frozen pea pods, thawed (optional) 1 medium carrots, shredded ( 1/2 cup) 4 ounces dried Chinese egg noodles, spaghetti or 4 ounces linguine, cooked and drained 2 green onions, sliced ( 1/4 cup) chopped cilantro, optional garnish Directions Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside. For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat wok over medium-high heat. Stir-fry garlic, celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok. Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.