Ingredients
1½ lb shrimp, peeled, scored down the back, deveined and rinsed
3 tbsp Chinese rice wine, or sake
1½ tbsp fresh ginger, minced
1 tsp sesame oil, toasted
3½ tbsp safflower, or corn oil
1 medium red onion, thinly sliced
2½ tbsp garlic, minced
1 tsp hot chili paste
1½ cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry, sliced canned
½ lb snow peas, ends snapped and strings removed
1½ cup chicken broth, or water
5½ tbsp soy sauce
3½ tbsp dark soy sauce
2 tbsp oyster sauce
3 tbsp Chinese rice wine, or sake
2 tbsp sugar
2 tbsp Chinese black vinegar
1 tsp sesame oil, toasted
1 tbsp cornstarch
½ lb dry or fresh egg noodles, (lo mein noodles)
Preparation
To make spicy ginger marinade, mix all ingredients well.
To make sour lo mein sauce, mix all ingredients well.
Cook noodles according to package directions. Drain well, do not rinse. Set aside.
In a bowl, combine the shrimp with the ginger marinade, tossing lightly to coat.
Heat a wok or heavy skillet over high heat. Add 2 tablespoons of the oil and heat until very hot but not smoking.
Add the shrimp and toss lightly for about 1½ minutes until they turn pink.
Remove with a handled strainer or a slotted spoon and drain in a colander.
Wipe out the wok.
Reheat the wok over medium-high heat.
Add the remaining 1½ tablespoons of oil and heat for about 20 seconds until hot.
Add the onion, minced garlic, and chili paste and stir-fry for 1½ to 2 minutes until the onion is slightly softened.
Add the water chestnuts and snow peas, turn up the heat to high, and toss until heated through.
Add the lo mein sauce and cook for 2 to 3 minutes until thickened, stirring constantly to prevent lumps.
Add the shrimp and noodles and mix gently.
Transfer to a platter and serve immediately.
