Jumbo Shrimp Stir-Fry on Crispy Chow Mein

Discovery Special

Very High Fibre

New

with Mixed Mushrooms and Bok Choy

40 min

Difficulty: 1/3

Chinese

Ingredients: Shanghai bok choy • Jumbo shrimp (shrimp) (shrimp, sodium phosphate, salt) • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Sweet bell pepper • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Sesame oil • Garlic • Green onion.

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Barley

Egg

May contain traces of allergens

Triticale

Crustaceans

Gluten

Peanuts

Shrimp

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Pan-asian-plates

New

Noodle-stir-fry

Speciality

Ingredients

Jumbo Shrimp

285 g

Chow Mein Noodles

200 g

Shanghai Bok Choy

3 unit(s)

Mixed Mushrooms

200 g

Sweet Bell Pepper

1 unit(s)

Green Onion

2 unit(s)

Garlic, cloves

2 unit(s)

White Cooking Wine

4 tbsp

Vegetarian Oyster Sauce

0.25 cup

Vegetable Broth Concentrate

2 unit(s)

Sesame Oil

1 tbsp

Cornstarch

18 g

Sugar

0.5 tsp

Oil

3.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 cup (1 cup) water, then noodles. (NOTE: Don't crowd the pan; cook noodles in 2 batches for 4 servings.) Bring to a boil.
Once boiling, stir noodles. Cover and cook for 2-4 min, until water completely evaporates.
Once water has evaporated and the pan is completely dry, add 3 tbsp (6 tbsp) oil. Cook for 4-5 min, flipping once, until noodles are slightly crisp.
Remove from heat, then transfer noodles to a plate.
Set aside.

Meanwhile, quarter mushrooms.
Core, then cut pepper into 1/2-inch pieces.
Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
Peel, then mince or grate garlic.
Thinly slice green onions.
In a medium bowl, whisk together oyster sauce, cooking wine, broth concentrate, cornstarch, 1 cup (2 cup) cold water and 1/2 tsp (1 tsp) sugar. (NOTE: This is your stir-fry sauce.)

Reheat the same pan (from step 1) over medium.
When hot, add sesame oil, then mushrooms. Cook for 5-6 min, until mushrooms begin to soften.
Add peppers. Cook for 1 min, stirring often, until peppers begin to soften.
Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper. (NOTE: For 4 servings, cook veggies in 2 two batches, using 1 tbsp sesame oil per batch.)
Remove from heat.
Transfer veggies to a large bowl.

Drain and rinse shrimp, then pat dry with paper towels. Remove and discard shrimp tails. Season shrimp with salt and pepper.
Reheat the same pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and garlic. Cook for 1 min, stirring occasionally, until shrimp begin to turn pink. (NOTE: Shrimp will finish cooking in the next step.)