Emily Farnham says this lo mein recipe is so simple that even our resident chef can cook it. But, as you can see, he hasn’t quite mastered noodles yet. So maybe you guys should try this one on your own. Don’t worry, though, if your attempt produces slop, today’s second recipe’ll help you forget all about your mistakes.
Shrimp Lo Mein
Steam lo mein noodles till tender.
Stir fry 1/2 cup onions, 1/2 cup green peppers, 1/2 cup mushrooms, and shrimp (4 lg. shrimp per person) together until tender
Feel free to use chopped bok choy or cabbage as well.
Stir in 2 tbsp fish broth and 2 tbsp soy sauce
Add lo mein noodles and stir til all is blended – do not over cook veg.
This makes 4 healthy servings.
…and for Emily’s alcohol loving peeps, her friend Gunnilla sends this:
1 large bottle burgundy
1 c aquvite
2 large navel oranges
1/4 c raisins
1/4 c walnuts
1 large bottle port
1 large bottle rose
1 cup sugar
Peel oranges and place peels and cloves in cheese cloth bag.
Over medium heat add all liquids and sugar except aquvite.
Place cheesecloth bag in until warmed and flavors are infused.
Add aquvite and light match.
Serve Glug over raisins and nuts.
Do not perform any activities that require brain cells.
Blow at flame serve and enjoy.
*Today’s recipe comes to us from the kitchen of Southland fan Emily Farnham. You can visit Emily on Facebook. You can visit Southland Tuesday nights on TNT at 10pm. You can enjoy Emily’s Lo Mein and Glug anytime.
*Do you have a recipe you’d like to share with thousands of daily Graveyard Shift readers? If so, please contact us at [email protected]
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