Monday, February 25, 2008

Shrimp and Cabbage Lo Mein

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
Serves 4

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.


Cakespy said...

This does look good! I love cilantro and how it adds such a punch of flavor but is still pretty good for you. And it's nice sometimes to have more summery dishes like this in winter--reminds you it will get warm again--someday...

Liz said...

Hey! I found this blog googling for the recipe. I buy bottled pre-minced ginger at my grocery store, they keep it next to the bottled minced garlic. A jar lasts quite awhile in the fridge, and using that and a bag of broccoli slaw meant zero prep time on this recipe for me. I just had to peel the shrimp.

I thought it was very tasty, but not what I think of when I think lo mein.

Susan K said...

This is a wonderful dish! I have made it every week since first trying it. I use all the cabbage it calls for, since I love cabbage. I add more sugar than it calls for, though.

Karen said...

I've made this twice now, and either they used a very small head of cabbage, or mine (both times!) was very large, but I stopped slicing when I had an amount that filled my wok ... and that was 1/4 to 1/3 of the head!

I'd also up the prep time to half an hour--to allow for the grating of the ginger and the slicing of the cabbage.

Anonymous said...

I made this dish last night, and it was a hit. I did a few things differently, though. I sauteed the cabbage in chicken broth, instead of H20, and, since I had the broth, I put a dollop of broth into the marinade. I also doubled the sugar required to cut the acidity. Lastly, I followed people's advice and only used half a head of cabbage, cutting it very thin, which I think is important. The cilantro is a must. It adds a sparkle and helps with the flavor. I think one would also be able to add other vegetables to this -- sauteed red bell pepper for color or shitake mushrooms when they are in season. The dish seems a perfect base for adding whatever veggies excite you.

Dianna said...

Is it 1/4 cup of the soy sauce and 1/4 cup of the rice vinegar? There is nothing next to the 1/4 to indicate what it should be. Sounds like a good recipe.

Michelle said...

Yes you are is a 1/4 cup and I corrected that on the recipe above. Thank you for the catch!


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