Lo Mein

August 21, 2012 at 6:24 pm Leave a comment

The Veggies
1-2 cups cabbage, shredded
1 cup bean sprouts
1/2 bell pepper, sliced
1 carrot, shredded
1 onion, sliced
1 small zucchini, sliced into match sticks
1 rib celery, sliced thin

As always, this is a list of what I like, please feel free to substitute your own favorites.

Sauce Mixture
2 teaspoons cornstarch
1/2 cup water or chicken stock
1 tablespoon soy sauce
1 clove garlic, grated
1 inch fresh ginger, grated
1 tablespoon oil

Noodles and seasoning
8 ounces Chinese egg noodles or spaghetti, cooked then tossed well with seasoning
1 tablespoon oil
1 teaspoon sesame oil
1 tablespoons soy sauce
2 teaspoons rice vinegar

Meat and marinade (optional)
4 ounces meat (chicken, pork, or beef)
1 teaspoon cornstarch
1/2 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice vinegar

If you are making a meat version, cut into thin strips, and then into smaller pieces
mix meat with marinade and let sit for 30 minutes

Mix sauce mixture

In a large skillet stir fry meat in hot oil until browned, remove from pan and set aside

Add more oil to skillet and stir fry vegetables for approximately 5 minutes over high heat – sprinkle with a pinch of salt and sugar

Return meat to the pan with veggies
add sauce mixture and stir until thickened

Add noodles and toss until well combined


Entry filed under: Chinese, Main Course, Popular Ethnic Dishes, Sides & Salads, Vegetarian. Tags: , .

Lime (or lemon) Meltaways – A small batch Homemade Margarita Mix

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