|Shrimp, Snow Pea, and Lop Cheung Chow Mein|
I knew I wanted something fresh and crunchy but fairly light. I selected some snow peas even though they are woefully out of season knowing that Ann loves them so. For myself, I would have used gai lan, Chinese broccoli. Then I spied a beautiful orange Bell pepper and a bunch of garlic chives with buds, which for some unkown reason FoodMaxx labels Q Flower.
Over in the freezer case, I needed to see if I could find some lop cheung (sweet Chinese sausage) that didn't contain pork for a dinner I am doing later in December. No such luck: all five brands contain pork. While that means that I am going to plan B for my upcoming dinner, I did get introduced to a new brand of lop cheung from California Sausage. This sausage looks really nice and different from the other brands, so I put it in my basket to try.
Then back to the produce aisle where a few shiitakes caught my eye. Then I wandered to the seafood counter where they had beautiful large white shrimp at a great price. Into the basket with them. Meanwhile a stir fry of some sort was materializing in my mind and as I wandered by the noodles, I grabbed a package of udon thinking then about chow mein. I grabbed udon because I prefer them to the Chinese-style noodles that FoodMaxx stocks.
Back home, the assembly was easy. While Ann peeled the shrimp, I prepped the vegetables, a lot of fresh ginger, a big mound of slivered garlic, and thinly sliced lop cheung. Then I mixed some soy sauce, agave nectar, crushed red pepper flakes, and Chinese Zhenjiang black vinegar (Chinkiang brand).
I fried the noodles en masse in a skillet and then flipped them to crisp both sides. The resulting pancake I slid onto a platter where it waited while I stir fried the topping and then added the sauce and reduced it.
After all the work I put into figuring out what to have for dinner, I think I got it right! It was just what the doctor ordered. And the new brand of lop cheung was fantastic, the best I've ever had!