Comments on: Shrimp Lo Mein

By: Bill

Bill — Mon, 19 May 2025 01:10:53 +0000

In reply to Michael. Hi Michael, good job investing in the equipment and I assume you have found all of the pantry ingredients :)

By: Bill

Bill — Mon, 19 May 2025 01:09:33 +0000

In reply to Celia Bourn. Good job Celia - keep up the great cooking!

By: Michael

Michael — Sat, 12 Apr 2025 14:55:19 +0000

I live in an area lacking in good Chinese food. I have to drive an hour to the city for authentic Chinese food and groceries.

Your blog is a god send. High quality food from my own kitchen! I invested in a large carbon steel wok and a high output, single burner butane burner. They make all the difference.

Thank you.

By: Celia Bourn

Celia Bourn — Mon, 20 Jan 2025 21:59:17 +0000

Still making it after all these years. It is so delicious. My family loves it. Thanks Uncle Bill. Xo

By: Bill

Bill — Sun, 15 Sep 2024 14:44:33 +0000

In reply to Brian. Hi Brian, thanks for your comments. We leave the shrimp out so they are not stone cold, but you are right, do not leave it out for extended periods.

By: Brian

Brian — Wed, 11 Sep 2024 21:10:26 +0000

Your sauces are fantastic! But they’re underutilized. I think your dishes excel with usually 25% more sauce, especially those with rice and noodles. When I can remember, I make twice the amount of sauce specified and serve it as a condiment, so everybody can add a bit more at the table, if desired, instead of plain soy sauce, to punch it up. I love that this recipe has a wide range of mouth feel, due to the softness of the noodles and shrimp and the crunch of the snow peas and water chestnuts.

Eight ounces of dried lo mein noodles were the perfect amount, cooked for four minutes, drained, covered in a strainer to keep warm, then slightly moistened to keep from sticking together before adding to the wok. I used 21-30/pound, easy-peel shrimp (extra large, supposedly), which took about one minute per side to cook.

There’s no reason to leave shrimp out to come to room temperature (about 68 deg. F). Even if you velvet the shrimp (coat with cornstarch), it’ll do fine in the refrigerator. Cooking time doesn’t differ substantially, texture can only suffer, and you risk rendering the shrimp useless if you forget about it for more than two hours (or less, if the room is warmer than 68 degrees). My mother-in-law did that years ago on a summer’s day, and we all got food poisoning.

In addition, the shrimp could use more flavor (hey, the veggies got some garlic). So, next time, I’ll either cook them with some minced ginger or marinate them before frying.

This recipe was really great, but I withheld a star for leaving shrimp out of the fridge, no seasoning for the cooked shrimp, and the understatement of sauce.

By: Bill

Bill — Sun, 28 Apr 2024 02:25:18 +0000

In reply to Rick H.. Hi Rick H, thanks for sharing those tips!

By: Rick H.

Rick H. — Mon, 22 Apr 2024 19:51:00 +0000

I wanted To share a tip for those who are cooking on an electric stove. I’ve made this before iin a flat-bottom stainless steel wok and it was good. This time, I used a black steel frying pan a the restults were amazing! Getting the wok hei is central to this dish. If cooking on an electric stove use cast iron or black steel pan that can get really hot.

By: Bill

Bill — Tue, 06 Feb 2024 02:30:59 +0000

In reply to Rob Lewis. Hi Rob, peanuts add a nice crunch and flavor and celery is a great idea - like adding another aromatic. Good job!

By: Bill

Bill — Tue, 06 Feb 2024 02:30:05 +0000

In reply to Rob Lewis. Hi Rob, that's way more than double the weight! could be brand-dependent. I'll have the check again the next time I use any dried lo mein noodle.