Wednesday, May 6, 2009

Vegetable Lo Mein

This recipe is from a great book called "How to Cook without a Book" by Pam Anderson. It might sound counter-intuitive, but the whole point of the book is to teach you how to use variations on the same basic ingredients to come up with all kinds of different dishes. It's a wonderful resource--check and see if your library has it!

So... in keeping true to the book, you can change this recipe up--I've only ever used vegetables, but you can add chicken, beef, shrimp, pork or tofu (you'd cook it first before adding the veggies). I like to have Lo Mein as a side dish to complement whatever meat I'm using. You can try it with my Teriyaki Chicken or Jennie Call's Sweet & Sour Chicken...

Vegetable Lo Mein
2-3 cups vegetables, cut into bite-size pieces (I use any combination of broccoli, carrots, snow peas, mushrooms, bell peppers, etc)
1 onion, sliced into strips
2-3 garlic cloves, minced
1 1/2 tsp. fresh ginger, minced
1-2 Tbsp soy sauce
2-4 Tbsp vegetable oil
8 oz. spaghetti/linguini/fettuccine noodles, cooked
1 batch of Lo Mein sauce (see below)
**toasted sesame seeds (optional)

Heat a large skillet on high, then turn down to medium and add 1-2 Tbsp oil and onion. Cook for a minute until onion is a little soft and slightly browned. Then add your vegetables, one variety at a time, and cook till crisp-tender before adding the next group. When veggies are all in, add garlic and ginger and cook for 1 more minute. Then remove from heat and put veggies in a bowl.

Next, put the now-empty skillet back on the heat and add the rest of the oil. When the oil is shimmery, add noodles and stir-fry for a minute till coated and hot. Put the veggies back in, pour Lo Mein sauce over everything, mix well till coated, top with toasted sesame seeds if you want, and serve immediately!

Lo Mein Flavoring Sauce
1/4 C chicken broth
1/4 C soy sauce
2 tsp. rice vinegar
2 tsp. toasted sesame oil
1 tsp. crushed red pepper flakes
1 tsp. sugar

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