Anna Weicht

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Shrimp and Broccoli Lo Mein

June 17, 2019

Are you looking for a simple, healthy, and tasty meal?  Look now further as this delicious shrimp dinner is all of those things!  This recipe comes from the November 2014 Food Network magazine.  I admit that I usually shy away from making Asian cuisine, because of the long and unusual ingredient lists.  This particular recipe, however, has simple, familiar ingredients.  This is a perfect recipe to start with if you are uncertain how to make Asian-inspired dishes.  You will love this shrimp and broccoli lo mein!

Bon Appetit!

 

Tips:

Prepare all of your ingredients and have them ready to go.  Once you start the cooking progress, this makes the dish come together seamlessly.

 

The sodium in this dish (as prepared with the suggested ingredients) is only 409 mg!  So if you are watching your salt intake, this lo mein recipe won't put you over the top!

Click here for a printable version of this recipe.

 

Preparation and cooking time is about 30 minutes total.

 

Ingredients:

  • Kosher salt

  • 8 ounces whole-wheat spaghetti

  • 4 teaspoons vegetable oil

  • 2 tablespoons finely chopped scallions (white and light green parts only)

  • 2 tablespoons minced peeled ginger

  • 3 cloves garlic, minced

  • 1 pound medium shrimp, peeled and deveined

  • 1 bunch broccoli, cut into florets, stems peeled and thinly sliced

  • 2 cups low-sodium mushrooms or vegetable broth

  • 1 tablespoon cornstarch

  • 1 tablespoon low-sodium soy sauce

  • 2 teaspoons toasted sesame oil

 

Directions:

Bring a large pot of salted water to a boil.  Add the pasta and cook as the label directs.  Drain and transfer to a large bowl.  Meanwhile, heat a large non stick skillet over medium heat.  Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes.  Add the shrimp and stir-fry until just cooked through, about 5 minutes.  Transfer the shrimp mixture to a plate using a slotted spoon.

 

Add the remaining 2 teaspoons vegetable oil to the skillet.  Add the remaining scallions, ginger, and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes.  Add 1/2 cup broth.  Cover and cook until the broccoli is just tender, 5 to 7 minutes.  Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil.  Return the shrimp to the skillet; add the broth mixture.  Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes.  Add the pasta and toss to coat.

 

 

 (edited by Anna Weicht)

 

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