For this past weeks Friday night Lent meal a recipe from the current EveryDay Food magazine caught my eye. Well actually 2 recipes caught my eye and I had planned to make both but it didn't end up happening.
Every month the magazine has a section in it called In Season and for March the vegetable/fruit that is in season is Green Cabbage. They have a recipe for homemade sauerkraut (which I am going to try the next time we have hot dogs for dinner), cabbage and fennel slaw, and sweet and sour cabbage wedges. However, the one that really got my attention was the Shrimp and Cabbage Lo Mien. The picture looked super yummy and it was a perfect dish to try out for our Friday night no meat meal.
Shrimp and Cabbage Lo Mein
Everyday Food - A Martha Stewart Magazine
8 ounces linguine
coarse salt and ground pepper
1/4 cup soy sauce
1/4 cup rice vinegar
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/2 teaspoon red-pepper flakes
1 tablespoon vegetable oil, such as safflower
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced
1/4 cup fresh cilantro leaves, for serving (optional)
1) Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red pepper flakes; set mixture aside.
2) While pasta is cooking, heat oil in large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).
3) Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.
Review: Mike and I both liked the taste of this recipe and thought it was good. The other comment Mike made was he liked this dinner because it was light and not heavy...something perfect for the summer. Recently I have become a really big fan of cilantro and in this dish it really does add that little extra something to the recipe. The one pet peeve I have about this recipe is the time it says for prep (which I didn't put on the recipe above). I guess it estimates that it would take you 20 minutes to prep this recipe...I think i might have taken me 20 minutes just to prep the ginger alone. The next time I make this recipe I will buy a smaller cabbage or just use half instead of the amount I used or maybe I just needed to slice it thinner then I did. Overall this recipe has a nice flavor and is something I would make again.