Shrimp Lo Mein

In continuing "Good Daniel Fast Recipes" from the January 21 blog entry:

Shrimp Lo Mein

Serves 4

4 scallions, whites and greens separated, chopped

2 medium carrots, cut into slices

2 tbsp low-sodium soy sauce

2 cloves garlic, minced

12 oz lo mein noodles

1 tbsp grated fresh ginger

4 oz shitake mushrooms

2 tbsp oyster sauce

3/4 lb medium shrimp, peeled and deveined

1 tbsp peanut or vegetable oil

1/2 red bell pepper, sliced

Prepare the noodles according to the package instructions.

In a wok or large skillet, heat the oil over high heat.

When the oil is lightly smoking, add the garlic, ginger, and scallion whites and stir-fry for 30 seconds, until lightly golden.

Add the mushrooms, carrots, and bell pepper, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion (If using a wok, use a wooden spoon so you don't' scratch it).

Toss the shrimp and cook until just pink and slightly firm. You would skip this step on the Daniel Fast.

Add the cooked noodles, oyster sauce, and soy sauce to the pan.

Cook for 1 to 2 minutes more, until the sauce is thickened and covers the noodles in a light sheen.

Divide the mixture among 4 plates and garnish with the scallion greens.