This is a print preview of "Vegetable Lo Mein" recipe.

Vegetable Lo Mein Recipe
by CookEatShare Cookbook

Vegetable Lo Mein
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  Servings: 4

Ingredients

  • 4 ounce. Oriental egg noodles or possibly spaghetti noodles
  • 1 tbsp. peanut or possibly vegetable oil
  • 3 green onions, finely minced with tops sliced and reserved
  • 3 cloves garlic, chopped
  • 2 teaspoon chopped fresh ginger
  • 1/2 stalk celery, thinly sliced
  • 1 medium zucchini, cut in thin sticks
  • 2 medium size carrots, peeled and cut into match sticks
  • 1/2 sweet red pepper, thinly sliced
  • 1/4 pound mushrooms, thinly sliced
  • 1 c. low-sodium chicken broth or possibly water, divided
  • 2 c. sm. broccoli flowerettes
  • 1/4 pound snow peas
  • 1 tbsp. cornstarch
  • 1/4 teaspoon crushed warm red pepper
  • 1 tbsp. soy sauce or possibly tamari
  • 1 tbsp. tahini (optional)
  • 1 tbsp. peanut butter
  • 1 teaspoon Oriental sesame or possibly peanut oil
  • 1/2 teaspoon sugar

Directions

  1. Cook noodles; rinse with cool water. Drain and set aside. Meanwhile, in a heavy 12 inch skillet, heat peanut oil over moderately high heat 1 minute. Add in onions, garlic, and ginger; cook, stirring 30 seconds. Add in celery, zucchini, carrots, sweet red pepper, and mushrooms; stir-fry 2 min longer. Stir in 1/2 c. of broth; cover and simmer 3 min. Add in broccoli and snow peas; cover and simmer 2 min. In a small bowl, combine remaining broth with cornstarch, warm pepper, soy sauce, tahini, peanut butter, sesame oil, and sugar. Add in to skillet; cook, stirring constantly, over moderate heat till thick, about 4 min. Add in noodles; cover and simmer 2 min. Transfer to a platter; toss gently. Sprinkle with green-onion tops. Serves 4.