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1
Add 2 to 3 tablespoons canola oil to a large saute pan.
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2
Add the ginger, garlic and shallots, and turn the heat to medium to flavor the oil by bringing the oil up to temperature.
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3
Cook on medium heat for 3 to 5 minutes until fragrant and soft.
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4
Strain the oil and set aside.
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5
Reserve all.
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6
Add to the same pan some of the now-flavored oil and place over high heat.
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7
Sprinkle your shrimp with salt and pepper.
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8
Once heated, add the shrimp and saute until pink and opaque, 1 to 2 minutes per side.
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9
Pull the shrimp out and set aside.
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10
Add the mushrooms to the pan and saute until softened, 2 to 3 minutes.
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11
Add in the Napa cabbage and toss to combine.
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12
Add the snow peas, chicken stock, rice vinegar, soy sauce and sambal.
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13
Toss to combine.
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14
Add a pinch of sugar to help balance the flavor.
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15
Add the lo mein noodles along with the reserved ginger, shallots, garlic mixture, and toss to combine.
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16
Allow to heat through, 1 to 2 minutes.
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17
Adjust seasoning as needed.
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18
Add the scallion greens, cilantro and cooked shrimp and toss to combine and warm through.
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19
Finish with a squeeze of lime and garnish with cilantro sprigs.
