Vegetable lo mein for two
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Chinese noodles -- |
| Dried or fresh | ||
| ¼ | cup | Chicken stock -- low salt |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ground 5 spice powder optional |
| 4 | teaspoons | Sesame oil |
| 1 | small | Onion -- sliced |
| 2 | Carrots -- sliced | |
| 2 | Celery stalks -- sliced | |
| 3 | Garlic cloves -- crushed | |
| 1 | tablespoon | Fresh ginger root -- chopped |
| ¼ | pounds | Snow peas |
| ¼ | pounds | Bean sprouts |
| ¼ | pounds | Mushrooms |
| Soy sauce, low sodium | ||
Directions
Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes; drain. While water boils, prepare sauce and vegetables. Mix chicken stock, sherry, oyster sauce, cornstarch, cayenne and 5-spice powder if using. (5-spice powder available in oriental markets and in some grocery stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stir-fry 1 minute. Add carrots and celery; cook 2 minutes. Add garlic, ginger, snow peas, bean sprouts and mushrooms. Toss another minute then add drained noodles. Stir-fry 2-3 minutes, stirring constantly, to mix noodles and vegetables. Add sauce and toss for 2 minutes. Add remaining 3 teaspoons sesame oil and toss to blend.
Serve immediately with soy sauce. Jo Merrill, recipe from personal files. 11/14/93 (?) MM by CUZ