Add 2 to 3 tablespoons canola oil to a large saute pan. Add the ginger, garlic and shallots
, and turn the heat to medium to flavor the oil by bringing the oil up to temperature. Cook on medium heat for 3 to 5 minutes until fragrant and soft. Strain
the oil and set aside. Reserve all.
Add to the same pan some of the now-flavored oil and place over high heat. Sprinkle your shrimp with salt and pepper. Once heated, add the shrimp and saute until pink and opaque, 1 to 2 minutes per side. Pull the shrimp out and set aside.
Add the mushrooms to the pan and saute until softened, 2 to 3 minutes. Add in the Napa cabbage
and toss to combine. Add the snow peas, chicken stock
, rice vinegar, soy sauce and sambal. Toss to combine. Add a pinch of sugar to help balance the flavor. Add the lo mein
noodles along with the reserved ginger, shallots, garlic mixture, and toss to combine. Allow to heat through, 1 to 2 minutes.
Adjust seasoning as needed. Add the scallion
greens, cilantro and cooked shrimp
and toss to combine and warm through. Finish with a squeeze of lime and garnish
with cilantro sprigs.