Would you care to share a recipe for vegetable lo mein?

Answer 1

8 ounces uncooked vermicelli or thin spaghetti, cooked and drained
3/4 teaspoon dark sesame oil
1/2 teaspoon vegetable oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
2 cups sliced bok choy
1/2 cup sliced green onions
2 cups shredded carrots
6 ounces firm tofu, drained and cubed
1/4 cup plus 2 tablespoons rice wine vinegar
1/4 cup water
1/4 cup plum preserves
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon red pepper flakes
Toss vermicelli with sesame oil in large bowl until well coated; set aside. Heat vegetable oil in large nonstick skillet or wok over medium heat. Stir in garlic and ginger; stir-fry 10 seconds. Add bok choy and onions; stir-fry 3 to 4 minutes or until crisp-tender. Add carrots and tofu; stir-fry 2 to 3 minutes or until carrots are crisp-tender.

Combine vinegar, water, preserves, soy sauce and red pepper flakes in small saucepan. Heat over medium heat until preserves are melted, stirring constantly. Combine noodles, vegetable mixture and sauce in large bowl; mix well. Serve and Enjoy!

Answer 2

VEGETABLE LO MEIN

3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar

Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.
Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.

Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.

Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.

Answer 3

This dish comes together quickly when one person prepares the sauce while another sautés the vegetables. Break the pasta in half before cooking to make serving easier.

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's)
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
Cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro
1 Tbs roasted peanut
1 tps toasted seseme

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.
Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro and roasted peanut. Serve warm or at room temperature.

Answer 4

(1) VEGETABLE LO MEIN

3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar

Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.
Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.

Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.

Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.


(2) VEGETABLE LO MEIN

1 lb. thin spaghetti, cooked al dente
5 tbsp. sesame oil
8 tbsp. soy sauce
1 clove garlic, peeled & sliced
1 quarter size piece fresh ginger
1 bunch broccoli (frozen may be substituted)
3 spring onions, sliced lengthwise, include green ends
1 tbsp. sesame seeds as garnish

Saute garlic and ginger in sesame oil. Then remove garlic and ginger from oil. Steam broccoli in separate pot. Briefly saute strips of onion in the flavored oil. Add broccoli to the oil until it is fully coated. Toss this mixture in the warm spaghetti until the spaghetti is also coated. Add soy sauce to taste.

(3) VEGETABLE LO MEIN

1 med. onion
2 carrots
1 lg. sweet red pepper
1 c. broccoli florets
1 tbsp. peanut oil
1 lg. clove garlic, thinly sliced
2 tbsp. Chinese Oyster Sauce
1 tbsp. mirin
2 c. cooked spaghetti or vermicelli
Splash of toasted sesame oil (or to taste)

Cut the onion into 12 wedges. Julienne the carrots and pepper. Cut the broccoli into bite size pieces.
Heat a large wok, then add peanut oil. Add onions and stir fry until they are slightly tender and beginning to brown, about 2 minutes. Add carrots, pepper, broccoli and garlic and continue to stir fry for about 2 minutes

Answer 5

Vegetables Lo Mein

Ingredients

(4 servings)

1/4 lb Soft, fresh wheat flour
Noodles
6 Dried Jyo mushrooms (OR
10 Nami mushrooms)
3 Large stalks celery
1/2 c Sliced bamboo shoots
2 tb Cooking oil
1/4 ts Salt
1 c Chicken broth
1/2 ts Sugar
Cornstarch paste


Instructions

Noodles: Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.
Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery.
Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil.
Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serve immediately.