Shrimp lo Mein

1 lb. fresh or frozen peeled and deveined medium shrimp

1/3 cup water

3 Tbsp. soy sauce

1 Tbsp. corn-starch

1 Tbsp. cooking oil

2 stalks celery, thinly bias- sliced

1 medium onion diced

2 cups shredded cabbage

2 cups fresh peapods, or 1- 6 oz. package frozen pea pods thawed

1 medium carrot shredded

4 oz. Chinese egg noodles or linguine, cooked and drained

2 green onions, sliced

1)    Thaw shrimp, if frozen. Rinse shrimp; pat dry. Cut shrimp in half lengthwise. Set aside.

2)    For sauce, in small bowl stir together water, soy sauce, and corn-starch. Set-aside.

3)    Pour cooking oil into preheated wok or skillet. Stir- fry celery and diced onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and shredded carrot; stir-fry for 1 to 2 minutes more until vegetables are tender- crisp. Remove vegetables from wok.

4)    Add half of the shrimp to the hot wok. Stir- fry for 2 to 3 minutes or until shrimp are opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the centre of the wok.

5)    Stir sauce. Add sauce to the centre of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or linguine, green onions, and thawed frozen pea pods (if using). Gently toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately. Garnish. Makes 4 servings.

Noodles, Pasta, and Dumplings

I hope you have noticed the various noodle and pasta forms called for in the stir- fry recipes. Many Canadians, having grown up with North American style Chinese food, never think of the two at the same time many more, (not having had the opportunity to read this book) are unaware of the origin noodles or pasta. But on the whole I think the average Canadian is becoming more aware that Chinese food should and does consist of more much more than just rice or sweet and sour.

All of the Chinese dishes, we commonly serve with rice, are as well, if not better, served with noodles or some form pasta. Most of our super- markets now carry a large variety of the Chinese variety, or if you prefer, use the types many of us consider to be Italian-they’re not.

We often see signs above restaurants advertising authentic dishes; the following recipe is for “authentic” (if there is such a thing),