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Ideas for something sorta Chinese....

12 years ago

I'm making a Shrimp Lo Mein tonight more out of necessity than want.....mind you nothing wrong with Shrimp Lo Mein!

I'm a bit stuck on sides I have broccoli, bean sprouts in a can, green onions, peppers, mushrooms, carrots, celery, rice, I also have a rack of baby back ribs that have been cut into 2 inch pieces I'd love to get rid of......I mean cook. Sounds like "Chopped" ! LOL

Maybe I just throw it all in the Lo Mein and who needs a side?

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Comments (7)

angelaid
12 years ago
Toss broccoli, bean sprouts, green onions, peppers, mushrooms, carrots and celery in the Lo Mein. Serve over rice. Serve ribs on the side.
rob333 (zone 7b)
12 years ago
I like both ideas! Sounds great to me. When's dinner?
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teresa_nc7
12 years ago
I would add the broccoli, bean sprouts, green onions, peppers, mushrooms, celery, and carrots cut in thin slivers to the shrimp and stir in lo mein noodles or linguine for a very healthy, flavorful, and colorful Shrimp Lo Mein with Vegetables. Why would you want rice and noodles with a lo mein?

Don't forget the 1-2-3 lo mein sauce at the end:
1 TB dark toasted sesame oil
2 TB hoisin sauce
3 TB soy sauce
and a pinch of sugar

Mix all together and stir into lo mein at the end of cooking. Toss well to combine sauce and lo mein.

Teresa
User
Original Author
12 years ago
The Lo Mein involves noodles so I'm not so sure I want it over rice but I sure can add lots of the veggies in.

But I think I will do the ribs with a Chinese dry garlic, molasses type sauce and steam the broccoli with ginger and garlic and sesame seeds.

Rob, you come on, matters not if you are on time. I'll keep the light on and the food warm
caliloo
12 years ago
One of my old stand-bys is to slice the "trees" into shrubs and stir fry until bright green, Add a choppe dscallion or two and then finish with a sauce of equal parts soy sauce and gin (about 2 TBS each) and 1/2 tsp sugar and 1/4 cup water. Dump on the sauce, clap on a lid and in 2 min perfectly seasoned broccoli

Alexa
jimster
12 years ago
"ONE, TWO, THREE, FOUR, FIVE" SPARERIBS

This is a light-hearted title for an extremely easy and delectable dish -- the 1 to 5 referring to the simmering ingredients. The sauce-coated meat is succulent, with a deep sweet and sour flavor. The dish serves 2 or 3 amply when accompanied by rice and a stir-fried leafy vegetable or a crisp salad. The ribs are also good as an appetizer.

1 1/2 pounds meaty spareribs

Simmering ingredients:
1 tablespoon dry sherry
2 tablespoons dark soy sauce
3 tablespoons cider vinegar
4 tablespoons sugar
5 tablespoons water

Separate the ribs first; then chop each, meat side down, into 3 pieces. (I always ask the butcher to cut the slab of ribs crosswise into 3 pieces. He does it easily on a band saw. I separate them.) Put them in a skillet or saucepan and set it over high heat; add the simmering ingredients and stir to mingle. When the liquid comes to a boil, adjust heat to maintain a very gentle simmering, and cover and simmer for 40 minutes. Stir and turn the spareribs from time to time.

Uncover and turn heat high to bring the sauce to a sizzling boil; stir rapidly until the sauce is all but evaporated.

From The Key to Chinese Cooking by Irene Kuo

Jim
User
Original Author
12 years ago
Thanks for the ideas and the recipes.

I ended up doing a Shrimp Lo Mein with Oriental style ribs. Jim I've recorded your recipe for another time. Mine had way too many ingredients!

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