|
 |
 |
 |
 |
|
|
|
Vegetable Lo Mein For Twochina 1/4 lb chinese noodles -- 1 dried or fresh 1/4 cup chicken stock -- low salt 2 tablespoon sherry 1 tablespoon oyster sauce 1 tablespoon cornstarch 1/2 teaspoon cayenne pepper 1 teaspoon ground 5 spice powder - optional 4 teaspoon sesame oil 1 small onion -- sliced 2 carrots -- sliced 2 celery stalks -- sliced 3 garlic cloves -- crushed 1 tablespoon fresh ginger root -- chopped 1/4 lb snow peas 1/4 lb bean sprouts 1/4 lb mushrooms 1 soy sauce, low sodium 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
|
|
 
 |
|
|
|
