Garlic Shrimp

INGREDIENTS (Servings: 2 people)

To Marinade the Shrimp

• 227 g (8 oz) of shrimp
• 1/3 tsp of salt
• 1 tsp of cornstarch
• White pepper to taste
• 2 tsp of Chinese cooking wine

To Complete the Noodles

• 300 grams (10.6oz) of fresh egg noodles
• 2-3 tbsp of pork lard to stir fry
• 15 cloves of garlic finely minced
• 1 tbsp of soy sauce
• 1 tbsp of dark soy sauce
• 1 tbsp of oyster sauce
• 1 oz of garlic chives, cut into 2 inches long, optional
• A red chili, julienned, optional

INSTRUCTIONS:

Marinade the shrimp with salt, cornstarch, white pepper to taste, and some Chinese cooking wine. Set it aside.

Boil the noodles until al dente, then drain and rinse the noodles under running water to stop the cooking process. In some of my other noodle recipes, I have suggested not to rinse the noodles; that is for Chow mein because you don’t want the excess water to ruin the wok hay flavor. This recipe is lo mein, so it is ok to rinse.

Heat the wok until smoking hot. Add 1.5 tbsp of pork lard and the shrimp. Stir over high heat for a couple of minutes or until the shrimp changes color. Remove the shrimp from the wok.

Add another tbsp of pork fat to the wok, along with half of the minced garlic. Stir over low heat until the garlic is slightly golden, then add the remaining garlic. This is called "金银蒜" in Chinese, which means golden and silver garlic. The deep-fried and raw garlic provides different tastes and aromas. Using a mix of them upgrades the flavor of this dish.

Add the soy sauce, dark soy sauce, oyster sauce, and noodles. Optionally, toss in some garlic chives and julienned red chili. Mix until well combined.