This one comes from Blogchef.
Shrimp Lo Mein
2lbs raw medium shrimp (peeled and deveined, with tails removed)
½ cup soy sauce
8 teaspoons cornstarch
½ tablespoon fresh ginger (grated)
6 garlic cloves (minced)
4 teaspoons sesame oil (divided)
2 cups carrots (shredded)
2 cups cabbage (sliced thin)
1 (15 ounce) can chicken broth
7 green onions (sliced)
12 ounces linguini (cooked and drained)
Step 1: In a large bowl combine shrimp, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a wok over high heat. Remove shrimp with a slotted spoon reserving marinade. Add to the wok and stir fry until the shrimp are pink (2-3 minutes). Remove from the wok and set aside.
Step 2: Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the wok. Add the remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserve marinade to the wok. Add the cooked shrimp and vegetables to the wok. Cook until the sauce has thickened (about 1 minute).
Step 3: Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions.
(Makes 6 Servings)